Primary metabolism in <Emphasis Type="Italic">Lactobacillus sakei</Emphasis> food isolates by proteomic analysis |
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| Authors: | Anette McLeod Monique Zagorec Marie-Christine Champomier-Vergès Kristine Naterstad Lars Axelsson |
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| Institution: | 1.Nofima Mat AS, Norwegian Institute of Food,Fisheries and Aquaculture Research,NO,Norway;2.Department of Chemistry, Biotechnology and Food Science,Norwegian University of Life Sciences,?s,Norway;3.Unité Flore Lactique et Environnement Carné,Jouy en Josas,France |
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| Abstract: | Background
Lactobacillus sakei is an important food-associated lactic acid bacterium commonly used as starter culture for industrial meat fermentation,
and with great potential as a biopreservative in meat and fish products. Understanding the metabolic mechanisms underlying
the growth performance of a strain to be used for food fermentations is important for obtaining high-quality and safe products.
Proteomic analysis was used to study the primary metabolism in ten food isolates after growth on glucose and ribose, the main
sugars available for L. sakei in meat and fish. |
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| Keywords: | |
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