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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Алматы технологиялық университетінің хабаршысы, 2021 The article describes the results of a study of native microflora of shubat obtained from the Kazakh Bactrian breed by spontaneous fermentation of raw milk. In the studied samples of shubat, lactic acid bacteria and yeast were the dominant microorganisms.
A. Zh. Orazov +2 more
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The Effect of Fermented Sesame Meal or its Combination with Probiotics on the Performance, Carcass Triats, Blood Parameters, and Humoral Immunity in Growing Japanese Quails [PDF]
Poultry Science Journal, 2021 In this experiment, the effect of fermented sesame meal or its combination with probiotics was evaluated on performance, carcass traits, blood parameters, and humoral immunity of Japanese quails.
Sharifeh Ghavidel-Heydari +2 more
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Global transcriptome response in Lactobacillus sakei during growth on ribose [PDF]
BMC Microbiology, 2011 Lactobacillus sakei is valuable in the fermentation of meat products and exhibits properties that allow for better preservation of meat and fish. On these substrates, glucose and ribose are the main carbon sources available for growth. We used a whole-genome microarray based on the genome sequence of L.
Naterstad Kristine +3 more
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Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis [PDF]
BMC Microbiology, 2010 Lactobacillus sakei is an important food-associated lactic acid bacterium commonly used as starter culture for industrial meat fermentation, and with great potential as a biopreservative in meat and fish products. Understanding the metabolic mechanisms underlying the growth performance of a strain to be used for food fermentations is important for ...
Mcleod, Anette +4 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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Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary histories. [PDF]
PLoS ONE, 2013 Lactobacillus sakei plays a major role in meat fermentation and in the preservation of fresh meat. The large diversity of L. sakei strains represents a valuable and exploitable asset in the development of a variety of industrial applications; however, an
Stéphane Chaillou +4 more
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Du génome de Lactobacillus sakei à la bioconservation des produits carnés
, 2006 Lactobacillus sakei est une bactérie lactique bien adaptée à la viande. Elle représente la flore dominante de la viande conservée sous vide et est communément utilisée pour la fabrication de saucissons secs.
Champomier Verges, Marie-Christine +4 more
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Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
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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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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