Phenotypic and genotypic characterization of peptidoglycan hydrolases of Lactobacillus sakei [PDF]
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
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In Vitro and in Vivo Activity of Lactobacillus Sakei L14 Strain Against Campylobacter Jejuni DC3 Strain. [PDF]
J Vet Res, 2022 ABSTRACT An arginine aminopeptidase (EC 3.4.11.6) that exclusively hydrolyzes basic amino acids from the amino (N) termini of peptide substrates has been purified from Lactobacillus sakei. The purification procedure consisted of ammonium sulfate fractionation and three chromatographic steps, which included
Catacutan JRP +2 more
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Genetics and Genomics of Lactobacillus sakei and Lactobacillus curvatus [PDF]
, 2019 Lactobacillus sakei and Lactobacillus curvatus are two lactic acid bacteria widely used worldwide as starters for meat fermentation. They are phenotypically closely related species and have often been associated as a 'sakei/curvatus' group in the past. These species have also been more recently described to be phylogenetically closely related to other ...
Terán, Lucrecia C. +3 more
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Optimization of Bacterial Concentrate Media for Lactobacillus Sakei
KnE Life Sciences, 2022 Two strains of lactic acid bacteria were selected for the study (Lactobacillus sakei Lsk-45andLactobacillus sakeiDSM 20017). Bacterial media, based on rice and rice flour, were tested as an alternative to media based on whey. A comparison of the different types of media showed that there was better growth of the selected strains on themedium based on ...
Nikiforova AP +2 more
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Lactobacillus curvatus subsp. melibiosus is a later synonym of Lactobacillus sakei subsp. carnosus [PDF]
International Journal of Systematic and Evolutionary Microbiology, 2004 On the basis of phenotypic and DNA–DNA reassociation studies, strain CCUG 34545T has been considered to represent a distinct Lactobacillus curvatus subspecies, Lactobacillus curvatus subsp. melibiosus. However, in several independent studies dealing with Lactobacillus sakei and L. curvatus strains, the subspecies division of L.
Joanna, Koort +4 more
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Lactobacillus sakei in Meat Fermentation
, 2016 Lactobacillus sakei in Meat ...
Champomier-Verges, Marie-Christine +1 more
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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
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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
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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
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Lactobacillus sakei in meat fermentation
, 2015 During the last decade, development of “omics” technologies has allowed us to gain insight into food bacteria and particularly to understand the behavior of Lactobacillus sakei during meat fermentation. Genome analyses reveal putative functions that may explain the adaptation of this species to the sausage environment and showed the wide intraspecies ...
Zagorec, Monique,
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