Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population [PDF]
Foods, 2021 In the present work, the effect of processing of dry-cured fermented sausage “salchichón” spiked with the selected Lactobacillus sakei 205 was challenge-tested with low and high levels of L. monocytogenes.
Irene Martín +4 more
doaj +2 more sources
IgA-enhancing effects of membrane vesicles derived from Lactobacillus sakei subsp. sakei NBRC15893. [PDF]
Biosci Microbiota Food Health, 2019 Immunoglobulin (Ig) A in the mucus of the intestinal tract plays an important role in preventing the invasion of pathogenic microorganisms and regulating the composition of the gut microbiota. Several strains of probiotic lactic acid bacteria (LAB) are known to promote intestinal IgA production.
Yamasaki-Yashiki S +4 more
europepmc +3 more sources
An In Silico Omics Investigation of the Lactobacillus Genus Complex for Allergenicity Mitigation. [PDF]
Immun Inflamm DisThis graphical abstract illustrates the most promising Lactobacillus species for reducing allergenicity through an omics approach, integrating genomics and proteomics studies. Also, provides a clear overview of candidate strains that could be effectively utilized in mitigating allergic reactions.
Bigdeli Z +4 more
europepmc +2 more sources
Phenotypic and genotypic characterization of peptidoglycan hydrolases of Lactobacillus sakei
Journal of Advanced Research, 2016 Lactobacillus sakei, a lactic acid bacterium naturally found in fresh meat and sea products, is considered to be one of the most important bacterial species involved in meat fermentation and bio-preservation. Several enzymes of Lb.
Afef Najjari +6 more
doaj +7 more sources
Sucrose-Induced Proteomic Response and Carbohydrate Utilization of Lactobacillus sakei TMW 1.411 During Dextran Formation [PDF]
Frontiers in Microbiology, 2018 Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat fermentations, while diverse strains of this species have also been isolated from plant fermentations. We could recently show, that L.
Roman M. Prechtl +6 more
doaj +2 more sources
Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products [PDF]
Microorganisms, 2017 Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied species due to its role in the fermentation of sausage and its prevalence during cold storage of raw meat products.
Monique Zagorec +1 more
doaj +2 more sources
The study of biotechnological potential of Lactobacillus sakei LSK-103
Vestnik MGTU, 2021 Lactic acid bacteria play an important role in the production of food. Bacterial cultures widely used in the food industry often have a set of characteristics that ensure the stability of the production.
Nikiforova A. P., Khamagaeva I. S.
doaj +1 more source
The Effect of Fermented Sesame Meal or its Combination with Probiotics on the Performance, Carcass Triats, Blood Parameters, and Humoral Immunity in Growing Japanese Quails [PDF]
Poultry Science Journal, 2021 In this experiment, the effect of fermented sesame meal or its combination with probiotics was evaluated on performance, carcass traits, blood parameters, and humoral immunity of Japanese quails.
Sharifeh Ghavidel-Heydari +2 more
doaj +1 more source
Protein expression under uracil privation inLactobacillus sakei [PDF]
FEMS Microbiology Letters, 2001 Lactobacillus sakei is a lactic acid bacterium belonging to the natural flora of fresh and vacuum-packed meat, and is used as the starter for manufacturing fermented sausages. This species is now being studied at the genetic level. We investigated uracil prototrophy of strain 23K in order to validate the proteomic approach to study metabolism ...
Marceau, A. +3 more
openaire +4 more sources
Foods, 2021 Aroma-active compounds of lupin protein isolate and lupin protein isolate fermented with Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus were investigated. The changes in aroma-active compounds were determined by application of aroma extract
Katharina Schlegel +3 more
doaj +1 more source