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… (More)
National Institutes of Health

Topic mentions per year

Topic mentions per year

1936-2017
0204019362016

Papers overview

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2010
2010
Lactobacillus sakei is an important food-associated lactic acid bacterium commonly used as starter culture for industrial meat… (More)
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Highly Cited
2006
Highly Cited
2006
The role of membrane disruption in the bactericidal activity of the plant oil aromatic compounds eugenol, carvacrol and… (More)
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Highly Cited
2005
Highly Cited
2005
Lactobacillus sakei is a psychrotrophic lactic acid bacterium found naturally on fresh meat and fish. This microorganism is… (More)
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Highly Cited
2005
Highly Cited
2005
Vectors have been developed for inducible gene expression in Lactobacillus sakei and Lactobacillus plantarum in which expression… (More)
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2004
Highly Cited
2004
The spice oil components eugenol and cinnamaldehyde possess activity against both gram-positive and gram-negative bacteria, but… (More)
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2003
2003
We have constructed vectors for inducible expression of genes in Lactobacillus sakei and Lactobacillus plantarum. The key… (More)
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Highly Cited
2001
Highly Cited
2001
Denaturing gradient gel electrophoresis (DGGE) of DNA fragments generated by PCR with 16S ribosomal DNA-targeted group-specific… (More)
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2001
2001
Lactobacillus sakei is a lactic acid bacterium naturally found on meat and often used as starter for the production of dry… (More)
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2000
2000
The effects of process conditions and growth kinetics on the production of the bacteriocin sakacin P by Lactobacillus sakei CCUG… (More)
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1999
1999
Lactobacillus sakei is one of the most important lactic acid bacteria of meat and fermented meat products. It is able to degrade… (More)
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