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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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2014
2014
Draft Genome Sequence of Lactobacillus sakei Strain wikim 22, Isolated from Kimchi in Chungcheong Province, South Korea
ABSTRACT We report the draft genome sequence of Lactobacillus sakei strain wikim 22, a Lactobacillus species isolated from kimchi… 
2014
2014
Control of Staphylococcus aureus in Meat System by in situ and ex situ Bacteriocins from Lactobacillus sakei and Pediococcus spp.
The present study consisted of an applied test in meat system to assess the effectiveness of three bio agents… 
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.
2012
2012
Survival of silage lactic acid bacteria in the goat gastrointestinal tract as determined by denaturing gradient gel electrophoresis
Aims:  To determine the survival rate of silage lactic acid bacteria (LAB) in the ruminant gastrointestinal tract. 
2012
2012
Intraspecies diversity of Lactobacillus sakei response to oxidative stress and variability of strain performance in mixed strains challenges.
2009
2009
ISOLATION AND IDENTIFICATION OF RAINBOW TROUT SPOILING MICROBIOTA
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
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… 
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