153 related articles for article (PubMed ID: 19933352)
1. Iron sources used by the nonpathogenic lactic acid bacterium Lactobacillus sakei as revealed by electron energy loss spectroscopy and secondary-ion mass spectrometry.
Duhutrel P; Bordat C; Wu TD; Zagorec M; Guerquin-Kern JL; Champomier-Vergès MC
Appl Environ Microbiol; 2010 Jan; 76(2):560-5. PubMed ID: 19933352
[TBL] [Abstract][Full Text] [Related]
2. Heme Uptake in
Verplaetse E; André-Leroux G; Duhutrel P; Coeuret G; Chaillou S; Nielsen-Leroux C; Champomier-Vergès MC
Appl Environ Microbiol; 2020 Sep; 86(18):. PubMed ID: 32680867
[No Abstract] [Full Text] [Related]
3. Comparative genomics of Lactobacillus sakei with emphasis on strains from meat.
Nyquist OL; McLeod A; Brede DA; Snipen L; Aakra Å; Nes IF
Mol Genet Genomics; 2011 Apr; 285(4):297-311. PubMed ID: 21369871
[TBL] [Abstract][Full Text] [Related]
4. Catabolism of N-acetylneuraminic acid, a fitness function of the food-borne lactic acid bacterium Lactobacillus sakei, involves two newly characterized proteins.
Anba-Mondoloni J; Chaillou S; Zagorec M; Champomier-Vergès MC
Appl Environ Microbiol; 2013 Mar; 79(6):2012-8. PubMed ID: 23335758
[TBL] [Abstract][Full Text] [Related]
5. The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.
Rimaux T; Vrancken G; Vuylsteke B; De Vuyst L; Leroy F
Appl Environ Microbiol; 2011 Sep; 77(18):6539-50. PubMed ID: 21803903
[TBL] [Abstract][Full Text] [Related]
6. Identification of Lactobacillus sakei genes induced during meat fermentation and their role in survival and growth.
Hüfner E; Markieton T; Chaillou S; Crutz-Le Coq AM; Zagorec M; Hertel C
Appl Environ Microbiol; 2007 Apr; 73(8):2522-31. PubMed ID: 17308175
[TBL] [Abstract][Full Text] [Related]
7. The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K.
Chaillou S; Champomier-Vergès MC; Cornet M; Crutz-Le Coq AM; Dudez AM; Martin V; Beaufils S; Darbon-Rongère E; Bossy R; Loux V; Zagorec M
Nat Biotechnol; 2005 Dec; 23(12):1527-33. PubMed ID: 16273110
[TBL] [Abstract][Full Text] [Related]
8. Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: a proteomic approach.
Fadda S; Anglade P; Baraige F; Zagorec M; Talon R; Vignolo G; Champomier-Vergès MC
Int J Food Microbiol; 2010 Aug; 142(1-2):36-43. PubMed ID: 20580114
[TBL] [Abstract][Full Text] [Related]
9. Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids.
Freiding S; Ehrmann MA; Vogel RF
Food Microbiol; 2012 Apr; 29(2):205-14. PubMed ID: 22202874
[TBL] [Abstract][Full Text] [Related]
10. Mass-Based Metabolomic Analysis of
Lee SB; Rhee YK; Gu EJ; Kim DW; Jang GJ; Song SH; Lee JI; Kim BM; Lee HJ; Hong HD; Cho CW; Kim HJ
J Microbiol Biotechnol; 2017 May; 27(5):925-932. PubMed ID: 28260346
[TBL] [Abstract][Full Text] [Related]
11. Behavior of the meat-borne bacterium Lactobacillus sakei during its transit through the gastrointestinal tracts of axenic and conventional mice.
Chiaramonte F; Blugeon S; Chaillou S; Langella P; Zagorec M
Appl Environ Microbiol; 2009 Jul; 75(13):4498-505. PubMed ID: 19447958
[TBL] [Abstract][Full Text] [Related]
12. Protein expression under uracil privation in Lactobacillus sakei.
Marceau A; Méra T; Zagorec M; Champomier-Vergès MC
FEMS Microbiol Lett; 2001 Jun; 200(1):49-52. PubMed ID: 11410348
[TBL] [Abstract][Full Text] [Related]
13. Feasibility of coupling dehydration-impregnation by soaking treatment of meat with fermentation by Lactobacillus sakei.
Bros M; Arnaud E; Loiseau G; Talon R; Collignan A
J Food Sci; 2012 Aug; 77(8):M434-40. PubMed ID: 22860592
[TBL] [Abstract][Full Text] [Related]
14. Analysis of Lactobacillus sakei mutants selected after adaptation to the gastrointestinal tracts of axenic mice.
Chiaramonte F; Anglade P; Baraige F; Gratadoux JJ; Langella P; Champomier-Vergès MC; Zagorec M
Appl Environ Microbiol; 2010 May; 76(9):2932-9. PubMed ID: 20208026
[TBL] [Abstract][Full Text] [Related]
15. Use of green fluorescent protein to monitor Lactobacillus sakei in fermented meat products.
Gory L; Montel MC; Zagorec M
FEMS Microbiol Lett; 2001 Jan; 194(2):127-33. PubMed ID: 11164296
[TBL] [Abstract][Full Text] [Related]
16. Antimicrobial compounds produced by Lactobacillus sakei subsp. sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product.
de Carvalho KG; Bambirra FH; Kruger MF; Barbosa MS; Oliveira JS; Santos AM; Nicoli JR; Bemquerer MP; de Miranda A; Salvucci EJ; Sesma FJ; Franco BD
J Ind Microbiol Biotechnol; 2010 Apr; 37(4):381-90. PubMed ID: 20037770
[TBL] [Abstract][Full Text] [Related]
17. Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products.
Najjari A; Ouzari H; Boudabous A; Zagorec M
Int J Food Microbiol; 2008 Feb; 121(3):342-51. PubMed ID: 18155310
[TBL] [Abstract][Full Text] [Related]
18. Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef.
Chaillou S; Christieans S; Rivollier M; Lucquin I; Champomier-Vergès MC; Zagorec M
Meat Sci; 2014 Jul; 97(3):332-8. PubMed ID: 24041591
[TBL] [Abstract][Full Text] [Related]
19. Anti-listerial activity of bacteriocin-producing Lactobacillus curvatus CWBI-B28 and Lactobacillus sakei CWBI-B1365 on raw beef and poultry meat.
Dortu C; Huch M; Holzapfel WH; Franz CM; Thonart P
Lett Appl Microbiol; 2008 Dec; 47(6):581-6. PubMed ID: 19120930
[TBL] [Abstract][Full Text] [Related]
20. Relationships between arginine degradation, pH and survival in Lactobacillus sakei.
Champomier Vergès MC; Zuñiga M; Morel-Deville F; Pérez-Martínez G; Zagorec M; Ehrlich SD
FEMS Microbiol Lett; 1999 Nov; 180(2):297-304. PubMed ID: 10556725
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]