Genome Sequence of Lactobacillus sakei subsp.
            <i>sakei</i>
            LS25, a Commercial Starter Culture Strain for Fermented Sausage

McLeod, Anette; Brede, Dag Anders; Rud, Ida; Axelsson, Lars

doi:10.1128/genomea.00475-13

Cited by 11 publications

(10 citation statements)

References 21 publications

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“…sakei strain 23K, originally isolated from sausage [ 17 ], and the commercial starter culture strain LS25 from fermented sausage [ 18 ] for three reasons. First, both strains have publicly available genome sequences [ 1 , 19 ]. Second, the strains represent the two different L .…”

Section: Introductionmentioning

confidence: 99%

Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome

et al. 2017

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Effects of glucose availability were investigated in Lactobacillus sakei strains 23K and LS25 cultivated in anaerobic, glucose-limited chemostats set at high (D = 0.357 h-1) and low (D = 0.045 h-1) dilution rates. We observed for both strains a shift from homolactic towards more mixed acid fermentation when comparing high to low growth rates. However, this change was more pronounced for LS25 than for 23K, where dominating products were lactate>formate>acetate≥ethanol at both conditions. A multivariate approach was used for analyzing proteome and transcriptome data from the bacterial cultures, where the predictive power of the omics data was used for identifying features that can explain the differences in the end-product profiles. We show that the different degree of response to the same energy restriction revealed interesting strain specific regulation. An elevated formate production level during slow growth, more for LS25 than for 23K, was clearly reflected in correlating pyruvate formate lyase expression. With stronger effect for LS25, differential expression of the Rex transcriptional regulator and NADH oxidase, a target of Rex, indicated that maintainance of the cell redox balance, in terms of the NADH/NAD+ ratio, may be a key process during the metabolic change. The results provide a better understanding of different strategies that cells may deploy in response to changes in substrate availability.

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Section: Introductionmentioning

confidence: 99%

Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome

et al. 2017

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“…sakei strain LS25, a commercial starter culture for fermented sausages, has been released [176]. Slightly larger than the one of L. sakei 23K, this genome has 1,972 predicted protein-coding genes and 7 rRNA operons [176]. Compared to the L. sakei 23K genome [144], 1,618 genes are orthologous, but 250 seem to be unique to LS25, including a set of genes for carbohydrate metabolism, various transporters, and dehydrogenases/oxidoreductases [176].…”

Section: Omics Of Meat Starter Culturesmentioning

confidence: 99%

Section: Omics Of Meat Starter Culturesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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“…sakei was firstly isolated from fermented sausage (McLeod et al, 2013;Urso et al, 2006). It has been widely used as a starter in fermented meat products for biopreservation (Castellano et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Pyrosequencing-based analysis of the bacterial community during fermentation of Alaska pollock sikhae: traditional Korean seafood

Kim

Turner

et al. 2014

J. Gen. Appl. Microbiol.

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We analyzed the bacterial community of Alaska pollock sikhae, a traditional Korean food made by natural fermentation with Alaska pollock, utilizing pyrosequencing. We fermented the Alaska pollock sikhae at two different temperatures (10 C and 20 C). Before fermentations, the bacterial community was varied. After fermentations, however, Lactobacillus sakei became dominant. The Alaska pollock sikhae sample before fermentations contained only 2% L. sakei, but the sample on day 6 of fermentation at 10 C comprised 74% L. sakei (90% at 20 C). In addition, we observed a reduction in the composition of unpreferred bacterial species for foods after fermentation. The composition of unpreferred bacterial species was more than 30% of total reads in samples before fermentation and decreased to less than 0.2% after fermentation. This result suggested that the fermentation of Alaska pollock sikhae can be beneficial for food safety. Alaska pollock sikhae might be a favorable habitat for L. sakei. Our study is the first report illustrating the alteration of the bacterial community of Alaska pollock sikhae during fermentation utilizing pyrosequencing analysis.Key words: Alaska pollock sikhae; bacterial community analysis; Lactobacillus sakei; pyrosequencing analysis IntroductionNumerous fermented foods are popular in Korea. Korean fermented foods were designed for long-term storage, to supplement various nutrients, and to provide featured flavors. Jeotgal and sikhae are both traditional fermented seafoods made for long-term storage (Rhee et al., 2011). While jeotgal contains a relatively high concentration of salt [generally 20 30% (w/w)], sikhae uses a low concentration of salt [ 7%] (Cha et al., 2004; Jung et al., 2013a, b;Guan et al., 2011;Lee et al., 2014). In contrast to jeotgal, sikhae contains grains that provide abundant carbon sources to microbes. Gajami-sikhae, Alaska pollock sikhae, and squid sikhae are the three most popular Korean sikhae. In addition to salt and fish (Alaska pollock), Alaska pollock sikhae is composed of cooked grains, white radish, red pepper powder, malt, garlic, and ginger. Alaska pollock sikhae is mainly divided into Kangwondo-and Kyoungsangdo-style recipes. While Kyoungsangdo-style recipes use dried Alaska pollock, undried fish are utilized for the Kangwondo-style recipes. Despite its importance as a Korean fermented food, there is limited research regarding sikhae and our understanding of the fermentation mechanisms of sikhae is largely incomplete.Novel bacterial strains were isolated from sikhae, mainly from gajami-sikhae (Kim et al., 2009;Jung et al., 2012a;Shin et al., 2011;Park et al., 2013Park et al., , 2014. Alishewanella jeotgali MS1 T was isolated from gajami-sikhae and its genome was fully sequenced (Kim et al., 2009;Jung et al., 2012a). Shin and co-workers isolated Leutobacter celer NAL101 T from gajami-sikhae (Shin et al., 2011). They suggested that the gajami-sikhae habitat might not be the optimal growth condition for the NAL101 T strain (Shin et al., 2011). Park and colleagues iso...

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Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage

Abstract: Lactobacillus sakei is a lactic acid bacterium associated primarily with fermented meat and fish. Here, we present the draft genome sequence of L. sakei subsp. sakei strain LS25, a commercial starter culture strain for fermented sausage.

Cited by 11 publications

References 21 publications

Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome

Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome

The Use of Starter Cultures in Traditional Meat Products

Pyrosequencing-based analysis of the bacterial community during fermentation of Alaska pollock sikhae: traditional Korean seafood

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