Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis
Open Access
- 1 January 2010
- journal article
- Published by Springer Nature in BMC Microbiology
- Vol. 10 (1) , 120
- https://doi.org/10.1186/1471-2180-10-120
Abstract
Lactobacillus sakei is an important food-associated lactic acid bacterium commonly used as starter culture for industrial meat fermentation, and with great potential as a biopreservative in meat and fish products. Understanding the metabolic mechanisms underlying the growth performance of a strain to be used for food fermentations is important for obtaining high-quality and safe products. Proteomic analysis was used to study the primary metabolism in ten food isolates after growth on glucose and ribose, the main sugars available for L. sakei in meat and fish.Keywords
This publication has 60 references indexed in Scilit:
- Behavior of the Meat-Borne Bacterium Lactobacillus sakei during Its Transit through the Gastrointestinal Tracts of Axenic and Conventional MiceApplied and Environmental Microbiology, 2009
- Intraspecies Genomic Diversity and Natural Population Structure of the Meat-Borne Lactic Acid Bacterium Lactobacillus sakeiApplied and Environmental Microbiology, 2009
- How Phosphotransferase System-Related Protein Phosphorylation Regulates Carbohydrate Metabolism in BacteriaMicrobiology and Molecular Biology Reviews, 2006
- Time-Dependent Proteome Alterations under Osmotic Stress during Aerobic and Anaerobic Growth in Escherichia coliJournal of Bacteriology, 2006
- Genes ofEscherichia coliO157:H7 That Are Involved in High-Pressure ResistanceApplied and Environmental Microbiology, 2006
- Evidence for Involvement of at Least Six Proteins in Adaptation of Lactobacillus sakei to Cold Temperatures and Addition of NaClApplied and Environmental Microbiology, 2004
- Characterization and Functional Analysis of thepoxBGene, Which Encodes Pyruvate Oxidase inLactobacillus plantarumJournal of Bacteriology, 2004
- Statistical significance for genomewide studiesProceedings of the National Academy of Sciences, 2003
- Transcriptional regulation of pentose utilisation systems in the Bacillus/Clostridium group of bacteriaFEMS Microbiology Letters, 2001
- Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauerkraut and their application in sausage fermentationsJournal of Applied Bacteriology, 1993