Results 11 to 20 of about 108,583 (187)

Phenotypic Diversity of Lactobacillus sakei Strains [PDF]

Frontiers in Microbiology, 2018
Lactobacillus sakei is a lactic acid bacteria (LAB) species highly adapted to the meat environment. For this reason, selected strains are often used as starter culture in the production of fermented sausages, especially in Mediterranean countries.
Chiara Montanari, Federica Barbieri, Michael Magnani, Luigi Grazia, Fausto Gardini, Fausto Gardini, Giulia Tabanelli   +6 more
doaj   +5 more sources

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, Houda Amairi, Stéphane Chaillou, Diego Mora, Abdellatif Boudabous, Monique Zagorec, Hadda Ouzari   +6 more
doaj   +7 more sources

Multiplex Real-Time PCR with HRM for Detection of Lactobacillus sakei and Lactobacillus curvatus in Food Samples [PDF]

Food Technology and Biotechnology, 2019
Optimization of fermentation processes requires monitoring the species composition of starter cultures and their growth during fermentation. Most starter cultures contain closely related species.
Konstantin A. Kurbakov, Evgenii A. Konorov, Mikhail Y. Minaev, Oksana A. Kuznetsova   +3 more
doaj   +4 more sources

Optimization of Bacterial Concentrate Media for Lactobacillus Sakei [PDF]

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.
AP, Nikiforova, SN, Khazagaeva, IS, Khamagaeva, Nikiforova AP, Khazagaeva SN, Khamagaeva IS   +5 more
core   +3 more sources

Genetics and Genomics of Lactobacillus sakei and Lactobacillus curvatus [PDF]

, 2019
International audienceLactobacillus 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'
Champomier Verges, Marie-Christine, Marie-Christine Champomier-Vergès, Monique Zagorec, Terán, Lucrecia C., Zagorec, Monique, Lucrecia C. Terán, Raya, Raul R., Raúl R. Raya   +7 more
core   +4 more sources

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
Holzapfel, Wilhelm, Koort, Joanna, Björkroth, Johanna, Vandamme, Peter, Schillinger, Ulrich, Björkroth, J., Koort, J., Vandamme, P., Schillinger, U., Holzapfel, W.H.   +9 more
core   +4 more sources

Efficacy of Probiotic Strains Lactobacillus sakei Probio65 and Lactobacillus plantarum Probio-093 in Management of Obesity: An In Vitro and In Vivo Analysis [PDF]

Pharmaceuticals
The prevalence of obesity, characterized by an excessive accumulation of adipose tissue and adipocyte hypertrophy, presents a major public health challenge.
Aneela Gulnaz, Lee-Ching Lew, Yong-Ha Park, Jamal S. M. Sabir, Raed Albiheyri, Irfan A. Rather, Yan-Yan Hor   +6 more
doaj   +2 more sources

Two Different Tetracycline Resistance Mechanisms, Plasmid-Carried tet(L) and Chromosomally Located Transposon-Associated tet(M), Coexist in Lactobacillus sakei Rits 9 [PDF]

Applied and Environmental Microbiology, 2008
Lactobacillus sakei is extensively used as functional starter culture in fermented meat products. One of the safety criteria of a starter culture is the absence of potentially transferable antibiotic resistance determinants.
González de los Reyes-Gavilán, Clara, Ammor, Mohammed Salim, Mayo, B., Danielsen, Morten, Zagorec, Monique, Ammor, M.S., Margolles Barros, Abelardo, Gueimonde, M., Reyes-Gavilán, C.G., de los, Hoek, A.H.A.M., van, Gueimonde Fernández, Miguel, Mayo Pérez, Baltasar, Danielsen, M., Zagorec, M., Margolles, A., Van Hoek, Angela H. A. M.   +15 more
core   +4 more sources

Lactobacillus sakei in Meat Fermentation

, 2015
Lactobacillus sakei in Meat ...
Marie-Christine Champomier-Vergès, Monique Zagorec, Zagorec, Monique, Champomier-Verges, Marie-Christine   +3 more
core   +3 more sources

Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei. [PDF]

PLoS ONE, 2018
The lethal effects of soundwaves on a range of microorganisms have been known for almost a century whereas, the use of ultrasound to promote or control their activity is much more recent.
K Shikha Ojha, Catherine M Burgess, Geraldine Duffy, Joseph P Kerry, Brijesh K Tiwari   +4 more
doaj   +3 more sources