Lactobacillus sakei: Recent developments and future prospects

Research in Microbiology

Volumn 152, Issue 10, 2001, Pages 839-848

  Champomier Vergès, Marie Christine ^a   Chaillou, Stéphane ^a   Cornet, Monique ^a   Zagorec, Monique ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ADENOSINE TRIPHOSPHATE; AMINO ACID; BACTERIOCIN; POLYSACCHARIDE;

BACTERIAL GENETICS; CARBOHYDRATE METABOLISM; CATABOLISM; ENERGY TRANSFER; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; LACTOBACILLUS SAKEI; METABOLISM; MOLECULAR GENETICS; NONHUMAN; NUTRITIONAL REQUIREMENT; OXIDATIVE STRESS; PHYLOGENY; PRIORITY JOURNAL; PROTEIN DEGRADATION; SHORT SURVEY; STRAIN DIFFERENCE; TAXONOMY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI;

EID: 0034756177     PISSN: 09232508     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0923-2508(01)01267-0     Document Type: Review

References (55)

1. A system for heterologous expression of bacteriocins in Lactobacillus sake
2. Efficient transformation of Lactobacillus sake by electroporation
3. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region
4. Genetic diversity within Lactobacillus sakei and Lactobacillus curvatus and design of PCR primers for its detection using randomly amplified polymorphism
5. Ropy slime-producing Lactobacillus sake strains possess a strong competitive ability against commercial biopreservative
6. Mutational analysis of exopolysaccharide biosynthesis by Lactobacillus sakei 0-1
7. Pheromone-induced production of antimicrobial peptides in Lactobacillus
8. Genomic identification of meat lactobacilli as Lactobacillus sake
9. Relationship between arginine degardation, pH and survival in Lactobacillus sakei
10. Phylogenetic analysis of the genus Lactobacillus and related lactic acid bacteria as determined by reverse transcriptase sequencing of 16S rRNA
11. The synthesis of the bacteriocin sakacin A is a temperature-sensitive process regulated by a pheromone peptide through a three-component regulatory system
12. Physical and genetic map of the Lactobacillus sakei 23K chromosome
13. Class IIa bacteriocins: Biosynthesis, structure and activity
14. Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus sakei and Lactobacillus curvatus
15. Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products
16. Use of green fluorescent protein to monitor Lactobacillus sakei in fermented meat products
17. Lactic acid bacteria in meat fermentation
18. New developments in meat starter cultures
19. 23s rRNA-targeted oligonocleotide probes for the rapid identification of meat lactobacilli
20. Oxygen-dependent rgulation of the expression of the catalase gene katA of Lactobacillus sakei LTH677
21. Purification of the lactate racemase from Lactobacillus sake
22. Purification and cloning of sakacin 674, a bacteriocin from Lactobacillus sake Lb674
23. Emended description of Lactobacillus sake (Katahiri, Kitatara and Fukami) and Lactobacillus curvatus (Abo-Elnega Kandler): Numerical classification revealed by protein fingerprinting and identification based on biochemical patterns and DNA-DNA hybridization
24. Energy conservation in malolactic fermentation by Lactobacillus plantarum and Lactobacillus sake
25. Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting
26. Intergeneric and intrageneric conjugal transfer of plasmids pAMβ1, pIL205 and pIP501 in Lactobacillus sake
27. Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using HPLC method
28. Carbohydrate Utilization in Lactobacillus sake
29. Single-crossover integration in the Lactobacillus sake chromosome and insertional inactivation of the ptsl and lacL genes
30. Characterization of a virulent Lactobacillus sake phage PWH2
31. Disruption of the sole ldhL gene in Lactobacillus sakei prevents the production of both D- and L-lactate
32. Protein expression under uracile privation in Lactobacillus sakei
33. Histamine and tyramine production by bacteria from meat products
34. Purification and characterization of a dipeptidase from Lactobacillus sakei
35. Two-component signal-transducing systems involved in stress responses and vancomycin suceptibility in Lactobacillus sakei
36. Biosynthesis of bacteriocins in lactic acid bacteria
37. Biochemical and genetic characteristics of bacteriocins of food-associated lactic acid bacteria
38. Two genes encoding the beta-galactosidase of Lactobacillus sake
39. Amino acid decarboxylase capability of microorganisms isolated in spanish fermented meat products
40. Purification and characterization of an aminopeptidase from Lactobacillus sake
41. Purification and characterization of a tripeptidase from Lactobacillus sake
42. Purification and characterization of an X prolyl-dipeptidyl peptidase from Lactobacillus sakei
43. Molecular characterisation of the dnaK operon of Lactobacillus sakei LTH681
44. Organization and expression of a gene cluster involved in the biosynthesis of the lantibiotic lactocin S
45. Transposition in Lactobacillus sakei: Inactivation of a second lactocin S operon by the insertion of IS 1520, a new member of the IS3 familly of insertion sequences
46. Molecular cloning and analysis of the ptsHI operon in Lactobacillus sake
47. Ribose utilisation in Lactobacillus sakei: Analysis of the regulation of the rbs operon and putative involvement of a new transporter
48. Development of genetic tools for Lactobacillus sakei: Disruption of the β-galactosidase gene and use of lacZ as a reporter gene to study regulation of the putative copper ATPase AtkB
49. Cloning ans sequencing of sakP encoding sakacin P, the bacteriocin produced by Lactobacillus sake LTH 673
50. Lactobacillus curvatus subsp. curvatus subsp. nov. and Lactobacillus sake subsp. sake subsp. nov. and Lactobacillus sake subsp carnosus subsp. nov., New subspecies of Lactobacillus curvatus Abo-Elnega Kandler 1965 and Lactobacillus sake Katahiri, Kitatara and Fukami 1934 (Klein et al. 1996, emended description), respectively
51. Taxonomic note: Necessary correction of specific epithets formed as substantive (nouns) in appposition
52. Production of a novel extracellular polysaccharide by Lactobacillus sake 0-1 and characterization of the polysaccharide
53. Structural similarity and distribution of small cryptic plasmids of Lactobacillus curvatus and Lactobacillus sake
54. Structural and functional analysis of the gene cluster encoding the enzymes of the arginine deiminase pathway of Lactobacillus sake