Lactobacillus sakei

Janssen, M., Geeraerd, A.H., Logist, F., et al. 2006. Modelling Yersinia enterocolitica inactivation in coculture experiments with Lactobacillus sakei as based on pH and lactic acid profiles. International Journal of Food Microbiology 111 59-72. [Pg.162]

Leroy F, De Vuyst L (2005) Simulation of the effect of sausage ingredients and technology on the functionality of the bacteiiocin-producing Lactobacillus sakei CTC 494 strain. Int J Food Microbiol 100(1) 141-152... [Pg.234]

Urso R, Rantsiou K, Cantoni C, Comi G, Cocolin L (2006) Technological characterization of a bacteiiocin-producing Lactobacillus sakei and its use in fermented sausages production. Int J Food Microbiol 110(3) 232-239... [Pg.235]

Lactococcus lactis subsp. lactis YBDll was isolated from boza, produced in Turkey (Tuncer Ozden, 2010). The bacteriocin produced by Lact. lactis subsp. lactis YBDll inhibited the growth of Lb. plantarum, Lactobacillus sakei, Lact. lactis subsp. lactis, Lact. lactis subsp. cremoris. Micrococcus luteus, Li. innocua. Enterococcus... [Pg.134]

McLeod, A., Nyquist, O. L., Snipen, L., Naterstad, K., Axelsson, L. (2008). Diversity of Lactobacillus sakei strains investigated by phenotypic and genotypic methods. Systematic and Applied Microbiology, 31, 393-403. [Pg.174]

Sucuk fermented sausage Lactobacillus sakei, Pediococcus pen-tosaceus, Staphylococcus camosus, Staphylococcus xylosus Nisin and nitrite 20 °C, 13 days The interactive effect of nisin and nitrite significantly reduced putrescine production. Kurt and Zorba (2010)... [Pg.282]

Leroy, R, De Vuyst, L. (1999). The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter for fermented sausage. Applied and Environmental Microbiology, 65, 5350-5356. [Pg.330]

Lactic acid Lactobacillus sakei Formation of Inhibition of pathogenic... [Pg.365]

Sinz, Q., Schwab, W. (2012). Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei. Food Microbiology, 29, 215-223. [Pg.375]

Lee, K. H., Lee, J. H. (2011). Isolation of Leuconostoc and Weissella species inhibiting the growth of Lactobacillus sakei from Kim- chi. Lee, Kwanghee and Jong-Hoon Lee (in korean). Korean Journal of Microbiology and Biotechnology, 39,175-181. [Pg.538]

Lactic acid fermentation Lactic acid fermented vegetables See Table 22.2 Leuconostoc mesenteroid.es Lactobacillus plantarum Lactobacillus brevis Lactobacillus sakei (previously Lactobacillus bavaricus)... [Pg.516]

Nyquist, O.L., McLeod, A., Brede, D.A., et al. (2011). Comparative genomics of Lactobacillus sakei with emphasis on strains from meat. Mol Genet Genomics 285, 297-311. [Pg.52]

Anba-Mondoloni, J., Chaillou, S., Zagorec, M., and Chan iomier-Verges, M.C. (2013) Catabolism of N-acetylneuraminic add, a fitness function of the food-borne lactic acid bacterium Lactobacillus sakei, involves two newly characterized proteins. Appl Environ Microbiol 19, 2012-2018. [Pg.73]

Rimaux, T., Rivi re, A., Hebert, E.M., et al. (2013) A putative transport protein is involved in citrulline exaetion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei. Res Microbiol 164, 216-225. [Pg.78]

Stentz, R. and Zagorec, M. (1999) Ribose utilization in Lactobacillus sakei analysis of the regulation of the rbs operon and putative involvement of a new transporter. J Mol Microbiol Biotechnol 1, 165-173. [Pg.78]

Halbmayr, E., Mathiesen, G., Nguyen, T.H., et al. (2008) High-level expression of recombinant beta-galactosidases in Lactobacillus plantarum and Lactobacillus sakei using a Sakacin P-based expression system. J Agric Food Chem 56, 4710 719. [Pg.186]

Sorvig, E., Gronqvist, S., Naterstad, K., et al. (2003) Construction of vectors for inducible gene expression in Lactobacillus sakei and Lactobacillus plantarum. FEMS Microbiol Lett 229, 119-126. [Pg.189]

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