Genomic and metabolic features of the Lactobacillus sakei JD10 revealed potential probiotic traits

2021 ◽  
pp. 126954
Author(s):  
Zongjie Li ◽  
Yuhao Li ◽  
Changguang Xiao ◽  
Zujie Yan ◽  
Ruyi Pan ◽  
...  
Keyword(s):  
Lactobacillus Sakei

Nomenclature Abstract for Lactobacillus sakei sakei corrig. (Katagiri et al. 1934) Torriani et al. 1996.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Sarah Wigley ◽  
George M Garrity
Keyword(s):  
Lactobacillus Sakei

Genome analysis of Lactobacillus sakei 23K: toward new biological and genetic studies of the species

2002 ◽  
Vol 22 (1-2) ◽  
pp. 55-58 ◽  
Author(s):  
Stéphane Chaillou ◽  
Anne-Marie Dudez ◽  
Monique Zagorec
Keyword(s):  
Genome Analysis ◽  
Lactobacillus Sakei ◽  
Genetic Studies

Autoinducer-2 associated inhibition by Lactobacillus sakei NR28 reduces virulence of enterohaemorrhagic Escherichia coli O157:H7

Food Control ◽  
2014 ◽  
Vol 45 ◽  
pp. 62-69 ◽  
Author(s):  
Hyunjoon Park ◽  
Soyoung Yeo ◽  
Yosep Ji ◽  
Jieun Lee ◽  
Jaesik Yang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Escherichia Coli O157 ◽  
Lactobacillus Sakei ◽  
Autoinducer 2 ◽  
Enterohaemorrhagic Escherichia Coli

Kinetic modeling of thermal inactivation of antimicrobial peptides produced by Lactobacillus sakei subsp. sakei 2a

2015 ◽  
Vol 605 ◽  
pp. 95-99 ◽  
Author(s):  
Patrícia da Silva Malheiros ◽  
Voltaire Sant ◽  
Adriano Brandelli ◽  
Bernadette Dora Gombossy de Melo Franco
Keyword(s):  
Antimicrobial Peptides ◽  
Kinetic Modeling ◽  
Thermal Inactivation ◽  
Lactobacillus Sakei

scholarly journals Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami

2014 ◽  
Vol 116 (5) ◽  
pp. 1195-1208 ◽  
Author(s):  
M.S. Barbosa ◽  
S.D. Todorov ◽  
Y. Belguesmia ◽  
Y. Choiset ◽  
H. Rabesona ◽  
...  
Keyword(s):  
Lactobacillus Sakei ◽  
Purification And Characterization

scholarly journals A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494

2003 ◽  
Vol 69 (2) ◽  
pp. 1093-1099 ◽  
Author(s):  
Frédéric Leroy ◽  
Luc De Vuyst
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Sakei ◽  
Predictive Microbiology ◽  
Bacteriocin Activity ◽  
Combined Model ◽  
Food Fermentation ◽  
Dissociation Degree ◽  
Industrial Use

ABSTRACT The use of bacteriocin-producing lactic acid bacteria for improved food fermentation processes seems promising. However, lack of fundamental knowledge about the functionality of bacteriocin-producing strains under food fermentation conditions hampers their industrial use. Predictive microbiology or a mathematical estimation of microbial behavior in food ecosystems may help to overcome this problem. In this study, a combined model was developed that was able to estimate, from a given initial situation of temperature, pH, and nutrient availability, the growth and self-inhibition dynamics of a bacteriocin-producing Lactobacillus sakei CTC 494 culture in (modified) MRS broth. Moreover, the drop in pH induced by lactic acid production and the bacteriocin activity toward Listeria as an indicator organism were modeled. Self-inhibition was due to the depletion of nutrients as well as to the production of lactic acid. Lactic acid production resulted in a pH drop, an accumulation of toxic undissociated lactic acid molecules, and a shift in the dissociation degree of the growth-inhibiting buffer components. The model was validated experimentally.

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