The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K-Reference-Cited by-同舟云学术

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

Published:2005-11-06 Issue:12 Volume:23 Page:1527-1533
ISSN:1087-0156
Container-title:Nature Biotechnology
language:en
Short-container-title:Nat Biotechnol

Author:

Chaillou Stéphane,Champomier-Vergès Marie-Christine,Cornet Monique,Crutz-Le Coq Anne-Marie,Dudez Anne-Marie,Martin Véronique,Beaufils Sophie,Darbon-Rongère Emmanuelle,Bossy Robert,Loux Valentin,Zagorec Monique

Publisher

Springer Science and Business Media LLC

Subject

Biomedical Engineering,Molecular Medicine,Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Link

http://www.nature.com/articles/nbt1160.pdf

Reference50 articles.

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2. Vermeiren, L., Devlieghere, F. & Debevere, J. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. Int. J. Food Microbiol. 96, 149–164 (2004).

3. Bredholt, S., Nesbakken, T. & Holck, A. Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats. Int. J. Food Microbiol. 66, 191–196 (2001).

4. Vold, L., Holck, A., Wasteson, Y. & Nissen, H. High levels background flora inhibits growth of Escherichia coli O157H7 in ground beef. Int. J. Food Microbiol. 56, 219–225 (2000).

5. Walter, J. et al. Detection of Lactobacilli, Pediococcus, Leuconostoc, and Weisella species in Human feces by using group-specific PCR primers and denaturing gradient gel electrophoresis. Appl. Environ. Microbiol. 67, 2578–2585 (2001).

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