Tolerance of Lactobacillus sakei to Osmotic Stress
Food Processing: Techniques and Technology, 2021 Introduction. The development of new technologies of bacterial cultures for fish products is an important area of re-search. Sodium chloride (NaCl) has an inhibitory effect on most microorganisms and is often used in fish industry. The present research objective was to study the effect of NaCl on the growth of lactic acid bacteria of the species ...
Irina Khamagaeva +2 more
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Bio-protective potential of lactic acid bacteria: Effect of and on changes of the microbial community in vacuum-packaged chilled beef [PDF]
Asian-Australasian Journal of Animal Sciences, 2018 Objective This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus. Methods L. sakei and L. curvatus were
Yimin Zhang +6 more
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GC-MS Metabolomics and Antifungal Characteristics of Autochthonous Lactobacillus Strains
Dairy, 2021 Lactobacillus strains with the potential of protecting fresh dairy products from spoilage were studied. Metabolism and antifungal activity of different L. plantarum, L. brevis, and L.
Paola Scano +4 more
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First functional and mutational analysis of group 3 N-acetylneuraminate lyases from Lactobacillus antri and Lactobacillus sakei 23K. [PDF]
PLoS ONE, 2014 N-acetyl neuraminate lyases (NALs) catalyze the reversible aldol cleavage of N-acetyl neuraminic acid (Neu5Ac) to pyruvate and N-acetyl-D-mannosamine (ManNAc). Previous phylogenetic studies divided NALs into four different groups.
María Inmaculada García-García +3 more
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Optimization of growth and bacteriocin production by Lactobacillus sakei subsp. sakei 2a [PDF]
Brazilian Journal of Microbiology, 2015 Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, capable of inhibiting the growth of microbial pathogens, mainly Listeria monocytogenes. In order to optimize bacteriocin production for industrial applications, this study evaluated the effect of supplementation of MRS broth with ...
Malheiros, Patrícia S. +3 more
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Characterization of probiotic potential of lactic acid bacteria isolated from aquaculture objects of Uzbekistan [PDF]
E3S Web of Conferences, 2023 Lactic acid bacteria have a high potency to combat infections in the body. The range of lactic acid bacteria isolated from aquaculture in Uzbekistan has been described in this article. We found that Lactobacillus delbrueckii, L. plantarum, L.
Amirsaidova Dildora +6 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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Bacteriocin-producing lactic acid bacteria as a probiotic potential from Thai indigenous chickens
Czech Journal of Animal Science, 2012 Bacteriocin-producing lactic acid bacteria (LAB) were isolated and screened from the gastrointestinal tract (GIT) of Thai indigenous chickens. The bacteriocinogenic activities and the primary probiotic properties were determined.
H. Musikasang +3 more
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A Hydrolase from Lactobacillus sakei Moonlights as a Transaminase [PDF]
Applied and Environmental Microbiology, 2013 ABSTRACT Enzymatic transamination of amino acids yields α-keto acids and is the initial step for the production of volatile compounds that contribute to the sensory perception of fermented foods such as salami. Lactobacillus sakei is one of the lactic acid bacterial strains commonly used in starter ...
Quirin, Sinz +3 more
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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 +4 more
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