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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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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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
Development of an inducible gene expression system for Lactobacillus sakei [PDF]
Letters in Applied Microbiology, 2003 To develop an inducible gene expression system for Lactobacillus sakei, based on the regulatory system of sakacin A production.A Lactobacillus/Escherichia coli shuttle vector; pKRV3, was constructed including the signal transducing system genes of the bacteriocin sakacin A.
L, Axelsson, G, Lindstad, K, Naterstad
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پیاورد سلامت, 2021 Background and Aim: Lactobacillus is the most important genus of lactic acid bacteria and the use of some species of lactobacillus with the probiotic potential can be effective for inhibition of the growth of some pathogens and control of ...
Mohammad Saber Malaki +2 more
doaj
How to Name New Taxa of Archaea and Bacteria
Major Reference Works, Page 1-24., 2019 Bergey's Manual of Systematics of Archaea and Bacteria (BMSAB) is a reference work aimed at undergraduates, graduate students, researchers, professors and experienced professionals at all levels. About a hundred new genera and 600+ new species have been described per year for each of the last 5 years.
Aharon Oren
wiley +1 more source
Fermentation, 2022 Paio do Alentejo (PA) is one of the most popular dry-fermented sausages in Portugal. The aim of the present work was to evaluate the effect of a high concentration of starter cultures with an extended fermentation step on the safety and quality of PA ...
Igor Dias +7 more
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Latilactobacillus sakei SAKEI SUBSP. SAKEI 2020
, 2020 DESCRIPTION OF LATILACTOBACILLUS SAKEI COMB. NOV. Latilactobacillus sakei (sa’ke.i. N.L. gen. n. sakei of sake). Basonym: Lactobacillus sakei corrig. Katagiri, Kitahara and Fukami 1934, 157 (Approved Lists); emend. Klein etal. 1996 L.
O'Toole, Paul W. +14 more
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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
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Pangenomic analysis of the four species within the Lactobacillus sakei phylogenetic clade
, 2016 Pangenomic analysis of the four species within the Lactobacillus sakei phylogenetic clade. 5.
Chaillou, Stéphane
core +3 more sources