Use of bacteriocin-producer Lactobacillus sakei for fermented sausages production [PDF]
International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork, 2005 The aim of this paper was the technological characterization of a Lactobacillus sakei strain able to produce the bacteriocin sakacin P. Experiments were conducted in vitro, using MRS-based medium, and in vivo, when the strain was inoculated as starter ...
Rantsiou, Kalliopi +3 more
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Alternative sigma factor σH activates competence gene expression in
BMC Microbiology, 2012 Background Alternative sigma factors trigger various adaptive responses. Lactobacillus sakei, a non-sporulating meat-borne bacterium, carries an alternative sigma factor seemingly orthologous to σH of Bacillus subtilis, best known for its contribution to
Schmid Solveig +2 more
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Dose-dependent and strain-dependent anti-obesity effects of Lactobacillus sakei in a diet induced obese murine model [PDF]
PeerJ, 2019 Background Overweight and abdominal obesity, in addition to medical conditions such as high blood pressure, high blood sugar and triglyceride levels, are typical risk factors associated with metabolic syndrome.
Yosep Ji +5 more
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Lactobacillus sakei in meat fermentation
, 2015 International audienceDuring 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.
Zagorec, Monique, M.
core +4 more sources
Efficient Citrus (Citrus unshiu) Byproduct Extract-Based Approach for Lactobacillus sakei WiKim31 Shelf-Life Extension [PDF]
ACS Omega, 2021 Ho Myeong Kim +3 more
doaj +2 more sources
The Complete Genome of Probiotic Lactobacillus sakei Derived from Plateau Yak Feces. [PDF]
Genes (Basel), 2020 Probiotic bacteria are receiving increased attention due to the potential benefits to their hosts. Plateau yaks have resistance against diseases and stress, which is potentially related to their inner probiotics. To uncover the potential functional genes
Li K +10 more
europepmc +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.
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Author Correction: Multifunctional effects of Lactobacillus sakei HEM 224 on the gastrointestinal tract and airway inflammation [PDF]
Scientific ReportsHye‑Shin Kim +6 more
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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 ...
Anna Nikiforova +2 more
openaire +1 more source
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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