Identification of Lactobacillus sakei Genes Induced during Meat Fermentation and Their Role in Survival and Growth

Lactobacillus sakei is a lactic acid bacterium that is ubiquitous in the food environment and is one of the most important constituents of commercial meat starter cultures. In this study, in vivo expression technology (IVET) was applied to investigate gene expression of L. sakei 23K during meat ferm...

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Bibliographic Details
Main Authors: Hüfner, Eric, Markieton, Tobias, Chaillou, Stéphane, Crutz-Le Coq, Anne-Marie, Zagorec, Monique, Hertel, Christian
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2007
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC1855608/
https://ncbi.nlm.nih.gov/pubmed/17308175
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02396-06
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