Cargando…

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

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. Consequently, the physiology of this bacterium regarding functions involved in growth, su...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zagorec, Monique, Champomier-Vergès, Marie-Christine
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2017
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5620647/ https://www.ncbi.nlm.nih.gov/pubmed/28878171 http://dx.doi.org/10.3390/microorganisms5030056

Ejemplares similares

Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis
por: McLeod, Anette, et al.
Publicado: (2010)

Population Genetics of Lactobacillus sakei Reveals Three Lineages with Distinct Evolutionary Histories
por: Chaillou, Stéphane, et al.
Publicado: (2013)

Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage
por: McLeod, Anette, et al.
Publicado: (2013)

Complete and Draft Genome Sequences of Nine Lactobacillus sakei Strains Selected from the Three Known Phylogenetic Lineages and Their Main Clonal Complexes
por: Loux, Valentin, et al.
Publicado: (2018)

Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages
por: Ameer, Ammara, et al.
Publicado: (2021)

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages
por: Najjari, Afef, et al.
Publicado: (2020)

Alternative culture medium design for biomass production of autochthonous meat starter Latilactobacillus sakei sp. sakei ACU-2
por: Galante, Nadia, et al.
Publicado: (2023)

Phylogenomic Analysis of Lactobacillus curvatus Reveals Two Lineages Distinguished by Genes for Fermenting Plant-Derived Carbohydrates
por: Terán, Lucrecia C, et al.
Publicado: (2018)

Effect of Starter Cultures on Quality of Fermented Sausages
por: Hwang, Jungeun, et al.
Publicado: (2023)

Phenotypic and genotypic characterization of peptidoglycan hydrolases of Lactobacillus sakei
por: Najjari, Afef, et al.
Publicado: (2016)

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage
por: Liu, Yingli, et al.
Publicado: (2021)

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment
por: Karsloğlu, Betül, et al.
Publicado: (2014)

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
por: Ba, Hoa Van, et al.
Publicado: (2018)

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
por: Latorre-Moratalla, M.L., et al.
Publicado: (2012)

Role of Starter Cultures on the Safety of Fermented Meat Products
por: Laranjo, Marta, et al.
Publicado: (2019)

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population
por: Martín, Irene, et al.
Publicado: (2021)

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
por: Fiorentini, Ângela Maria, et al.
Publicado: (2009)

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation
por: Sriphochanart, Wiramsri, et al.
Publicado: (2018)

Whole-Genome Sequence of Lactobacillus sakei LT-13 Isolated from Moto Starter of Sake
por: Kato, Shiro, et al.
Publicado: (2017)

Optimization of growth and bacteriocin production by Lactobacillus sakei subsp. sakei2a
por: Malheiros, Patrícia S., et al.
Publicado: (2015)

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
por: Agüero, Nadia de L., et al.
Publicado: (2020)

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages
por: García-López, J. David, et al.
Publicado: (2023)

Features of Lactobacillus Sakei Isolated from Italian Sausages: Focus on Strains from Ventricina del Vastese
por: Amadoro, Carmela, et al.
Publicado: (2015)

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture
por: de J. C. Munanga, Bettencourt, et al.
Publicado: (2016)

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
por: Palavecino Prpich, Noelia Z., et al.
Publicado: (2015)

Complete Genome Sequences of Lactobacillus curvatus KG6, L. curvatus MRS6, and Lactobacillus sakei FAM18311, Isolated from Fermented Meat Products
por: Jans, Christoph, et al.
Publicado: (2017)

Deciphering intra-species bacterial diversity of meat and seafood spoilage microbiota using gyrB amplicon sequencing: A comparative analysis with 16S rDNA V3-V4 amplicon sequencing
por: Poirier, Simon, et al.
Publicado: (2018)

Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages
por: Dias, Igor, et al.
Publicado: (2021)

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
por: Dias, Igor, et al.
Publicado: (2020)

Draft Genome Sequences of Nine Strains of Brochothrix thermosphacta, Carnobacterium divergens, Lactobacillus algidus, Lactobacillus fuchuensis, Lactococcus piscium, Leuconostoc gelidum subsp. gasicomitatum, Pseudomonas lundensis, and Weissella viridescens, a Collection of Psychrotrophic Species Involved in Meat and Seafood Spoilage
por: Poirier, Simon, et al.
Publicado: (2018)

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
por: Kim, Young Joo, et al.
Publicado: (2014)

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
por: Austrich-Comas, Anna, et al.
Publicado: (2022)

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages
por: Zhang, Di, et al.
Publicado: (2023)

Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars
por: Barbieri, Federica, et al.
Publicado: (2020)

Draft Genome Sequence of Lactobacillus curvatus FLEC03, a Meat-Borne Isolate from Beef Carpaccio Packaged in a Modified Atmosphere
por: Terán, Lucrecia C., et al.
Publicado: (2017)

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
por: Pasini, Federica, et al.
Publicado: (2018)

Phenotypic Diversity of Lactobacillus sakei Strains
por: Montanari, Chiara, et al.
Publicado: (2018)

Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages
por: Wang, Debao, et al.
Publicado: (2019)

Proteomic comparison of the cytosolic proteins of three Bifidobacterium longum human isolates and B. longum NCC2705
por: Aires, Julio, et al.
Publicado: (2010)

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages
por: Wang, Debao, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_fkealj02l4odmkc04no3di9aim