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ProteomicsInterspecies assertiveness of Lactobacillus curvatus and Lactobacillus sakei in sausage fermentations
Lactobacillus (L.) curvatus and L. sakei contain strains, which are assertive in sausage fermentation. Previous work has demonstrated differences in assertiveness at strain level within one species, and revealed either exclusion of competitors by complementary partner strains or their inhibition by...
ORGANISM(S): Lactobacillus curvatus 
2021-01-07 | PXD016990 | Pride
Lactobacillus sakei Fermented sausage Lactobacillus curvatus Bacteriocin Assertiveness Stress tolerance 
ProteomicsLamb fermented sausage proteomics
The protein changes in different groups of fermented sausages at various stages were measured by proteomics to analyze the functional properties of the differential proteins and to analyze the correlation between the changes and the changes in sausage quality.
ORGANISM(S): Ovine Metagenome 
2026-09-10 | PXD047882 |
Genomics
fermented mutton sausage sample sequencing
PRJNA774192 | ENA
UnknownEffects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage.
Not available
S-EPMC10126671 | biostudies-literature
UnknownUsing online attitudinal and completion test to understand the consumers perception of probiotic dry-fermented sausage.
Not available
S-EPMC11650293 | biostudies-literature
UnknownDynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage.
Not available
S-EPMC9577601 | biostudies-literature
UnknownEffect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage.
Not available
S-EPMC9998864 | biostudies-literature
Genomics
metagenome of fermented mutton sausage
PRJNA895928 | ENA
UnknownGenome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage.
Not available
S-EPMC3709151 | biostudies-literature
GenomicsRaw fermented sausage microbiome
Autochthonous fungi in addition to starter cultures are central components of the microbial ecosystem in raw fermented sausages
PRJEB46804 | ENA
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