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Lactobacillus sakei

Known as: Lactobacillus bavaricus, Lactobacillus sake 
A species of Lactobacillus that occurs in fermented meat and fish. It produces the BACTERIOCIN Sakacin P and is used for FOOD PRESERVATION and as a… 
National Institutes of Health

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Papers overview

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2013
2013
Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage
ABSTRACT Lactobacillus sakei is a lactic acid bacterium associated primarily with fermented meat and fish. Here, we present the… 
2012
2012
Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes.
2009
2009
ISOLATION AND IDENTIFICATION OF RAINBOW TROUT SPOILING MICROBIOTA
2006
2006
The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.
2004
2004
Lactobacillus curvatus subsp. melibiosus is a later synonym of Lactobacillus sakei subsp. carnosus.
On the basis of phenotypic and DNA-DNA reassociation studies, strain CCUG 34545T has been considered to represent a distinct… 
2003
2003
Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis
Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation… 
2000
2000
Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products.
2000
2000
Transposition in Lactobacillus sakei: inactivation of a second lactocin S operon by the insertion of IS1520, a new member of the IS3 family of insertion sequences.
The analysis of spontaneous bacteriocin-negative mutants has led to the identification and characterization of a new… 
1997
1997
Characterization and selection of lactobacilli isolated from Spanish fermented sausages.
The use of starter cultures to control and run the fermentative process is a usual way of manufacturing sausages in meat… 
Highly Cited
1995
Highly Cited
1995
Comparison of the use of rRNA probes and conventional methods in identifying strains of Lactobacillus sake and L. curvatus isolated from meat.
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