Lactobacillus sakei: recent developments and future prospects

Champomier‐Vergès, Marie‐Christine; Chaillou, Stéphane; Cornet, Monique; Zagorec, Monique

doi:10.1016/s0923-2508(01)01267-0

Cited by 82 publications

(77 citation statements)

References 50 publications

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“…Consistent with life in such an environment, L. sakei is auxotrophic for all amino acids, except aspartic and glutamic acids 8 . Genome analyses indicate that these two amino acids could potentially be produced by deamination of asparagine and glutamine respectively.…”

Section: General Metabolism and Meat Adaptationmentioning

confidence: 99%

“…The use of safe bacteria to curb growth of spoilage and disease-causing microorganisms (termed 'biopreservatives') is one such alternative, and the meat-borne lactic acid bacterium L. sakei shows excellent promise [2][3][4] . This food-associated organism and transient inhabitant of the human gut 5,6 has the ability to survive and grow on fresh meat, forming the dominant population when selective techniques are applied 7,8 . Some strains are widely used in Europe for artisanal and larger scale manufacture of fermented sausages because of their useful preservative properties.…”

mentioning

confidence: 99%

“…In this paper, we report the complete genome sequence of L. sakei strain 23K, which was originally isolated from a French sausage 8 , with particular reference to survival aspects and competition with other meat-borne bacteria.…”

mentioning

confidence: 99%

“…Bacteriocin production and immunity L. sakei is well known for its ability to produce bacteriocins 8 , in particular the antilisterial peptide sakacin P. This property is often favored when selecting strains for biopreservation 3,4 . However, L. sakei strain 23K is not a bacteriocin producer but has a rearranged chromosome-encoded sakacin P cluster (LSA0560_a to LSA569_b) containing regulatory function remnants and a mosaic of genes encoding putative bacteriocin-like peptides with cognate immunity proteins similar to those produced by L. plantarum 39 .…”

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confidence: 99%

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

Chaillou¹,

Champomier‐Vergès²,

Cornet³

et al. 2005

Nat Biotechnol

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Section: General Metabolism and Meat Adaptationmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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

Chaillou¹,

Champomier‐Vergès²,

Cornet³

et al. 2005

Nat Biotechnol

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352

307

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“…It is found in kimchi, silage, cheese, sauerkraut, sourdough, and smoked fish but is mainly found in meat products (4,7,8). Though some L. sakei strains have been identified as responsible for the spoilage of vacuum-packaged meat products, this bacterium is widely used as a starter culture for the production of fermented sausages and has biotechnological potential for biopreservation and food safety (6).…”

mentioning

confidence: 99%

Two Different Tetracycline Resistance Mechanisms, Plasmid-Carried tet (L) and Chromosomally Located Transposon-Associated tet (M), Coexist in Lactobacillus sakei Rits 9

Ammor

Gueimonde

Danielsen

et al. 2008

Appl Environ Microbiol

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Lactobacillus sakei is extensively used as functional starter culture in fermented meat products. One of the safety criteria of a starter culture is the absence of potentially transferable antibiotic resistance determinants. However, tetracycline-resistant L. sakei strains have already been observed. In this paper, we show that tetracycline resistance in L. sakei Rits 9, a strain isolated from Italian Sola cheese made from raw milk, is mediated by a transposon-associated tet(M) gene coding for a ribosomal protection protein and a plasmidcarried tet(L) gene coding for a tetracycline efflux pump. pLS55, the 5-kb plasmid carrying the tet(L) gene, is highly similar to the pMA67 plasmid recently described for Paenibacillus larvae, a species pathogenic to honeybees. pLS55 could be transferred by electroporation into the laboratory strain L. sakei 23K. While the L. sakei 23K transformant containing pLS55 displayed an intermediate tetracycline resistance level (MIC, <32 g/ml), L. sakei Rits 9, containing both tetracycline-resistant determinants, had a MIC of <256 g/ml, suggesting that Tet L and Tet M confer different levels of resistance in L. sakei. Remarkably, in the absence of tetracycline, a basal expression of both genes was detected for L. sakei Rits 9. In addition, subinhibitory concentrations of tetracycline affected the expression patterns of tet(M) and tet(L) in different ways: the expression of tet(M) was induced only at high tetracycline concentrations, whereas the expression of tet(L) was up-regulated at lower concentrations. This is the first time that two different mechanisms conferring resistance to tetracycline are characterized for the same strain of a lactic acid bacterium.

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Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages

Najjari

Boumaiza

Jaballah

et al. 2020

Food Science & Nutrition

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For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry‐fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sakei strains, isolated from different origins, on qualities of dry‐fermented sausages. These last, manufactured with different combinations of starter cultures (L. sakei + Staphylococcus xylosus), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated by L. sakei BMG 95 and S. xylosus. Sensory analysis showed that fermented sausages manufactured with L. sakei and S. xylosus had a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with either L. sakei 23K or L. sakei BMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all.

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Lactobacillus sakei: recent developments and future prospects

Cited by 82 publications

References 50 publications

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

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

Two Different Tetracycline Resistance Mechanisms, Plasmid-Carried tet (L) and Chromosomally Located Transposon-Associated tet (M), Coexist in Lactobacillus sakei Rits 9

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages

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