Erratum: Lactobacillus sakei: Recent developments and future prospects (Research in Microbiology (2001) 152 (839) PII: S0923250801012670

Research in Microbiology

Volumn 153, Issue 2, 2002, Pages 115-123

  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

ERRATUM; ERROR; PRIORITY JOURNAL;

ANIMALS; FOOD MICROBIOLOGY; FRANCE; LACTOBACILLUS; MEAT PRODUCTS;

LACTOBACILLUS; LACTOBACILLUS SAKEI;

EID: 0036181170     PISSN: 09232508     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0923-2508(01)01296-7     Document Type: Erratum

References (58)

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. Class IIa bacteriocins: Biosynthesis, structure and activity
13. Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus sakei and Lactobacillus curvatus
14. Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products
15. Use of green fluorescent protein to monitor Lactobacillus sakei in fermented meat products
16. Lactic acid bacteria in meat fermentation
17. New developments in meat starter cultures
18. 23s rRNA-targeted oligonocleotide probes for the rapid identification of meat lactobacilli
19. Oxygen-dependent regulation of the expression of the catalase gene katA of Lactobacillus sakei LTH677
20. Purification of the lactate racemase from Lactobacillus sake
21. Purification and cloning of sakacin 674, a bacteriocin from Lactobacillus sake Lb674
22. 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
23. Energy conservation in malolactic fermentation by Lactobacillus plantarum and Lactobacillus sake
24. Ropy slime formation in vacuum packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species
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 ptsI and lacL genes
30. Characterization of a virulent Lactobacillus sake phage PWH2
31. Characterization of lactic acid bacteria from spoiled vacuum packaged, cold-smoked rainbow trout using ribotyping
32. Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology and identification of Lactobacillus sake and Leuconstoc amelibiosum as dominant spoilage organisms in meat products
33. Disruption of the sole ldhL gene in Lactobacillus sakei prevents the production of both D- and L-lactate
34. Protein expression under uracile privation in Lactobacillus sakei
35. Histamine and tyramine production by bacteria from meat products
36. Purification and characterization of a dipeptidase from Lactobacillus sakei
37. Two-component signal-transducing systems involved in stress responses and vancomycin suceptibility in Lactobacillus sakei
38. Biosynthesis of bacteriocins in lactic acid bacteria
39. Biochemical and genetic characteristics of bacteriocins of food-associated lactic acid bacteria
40. Two genes encoding the beta-galactosidase of Lactobacillus sake
41. Amino acid decarboxylase capability of microorganisms isolated in spanish fermented meat products
42. Purification and characterization of an aminopeptidase from Lactobacillus sake
43. Purification and characterization of a tripeptidase from Lactobacillus sake
44. Purification and characterization of an X prolyldipeptidyl peptidase from Lactobacillus sakei
45. Molecular characterisation of the dnaK operon of Lactobacillus sakei LTH681
46. Cysteine metabolism in an isolate of Lactobacillus sake: Plasmid composition and cystein transport
47. Organization and expression of a gene cluster involved in the biosynthesis of the lantibiotic lactocin S
48. Transposition in Lactobacillus sakei: Inactivation of a second lactocin S operon by the insertion of IS1520, a new member of the IS3 familly of insertion sequences
49. Molecular cloning and analysis of the ptsHI operon in Lactobacillus sake
50. Ribose utilisation in Lactobacillus sakei: Analysis of the regulation of the rbs operon and putative involvement of a new transporter
51. 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
52. Cloning ans sequencing of sakP encoding sakacin P, the bacteriocin produced by Lactobacillus sake LTH 673
53. 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
54. Taxonomic note: Necessary correction of specific epithets formed as substantive (nouns) in appposition
55. Production of a novel extracellular polysaccharide by Lactobacillus sake 0-1 and characterization of the polysaccharide
56. Structural similarity and distribution of small cryptic plasmids of Lactobacillus curvatus and Lactobacillus sake
57. Structural and functional analysis of the gene cluster encoding the enzymes of the arginine deiminase pathway of Lactobacillus sake