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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 
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): Latilactobacillus Curvatus 
2022-05-13 | PXD017183 | panorama
ProteomicsAcid stress response of Staphylococcus xylosus elicits changes in the proteome and cellular membrane
Aims: Coagulase negative Staphylococcus xylosus strains are used as starter organisms for sausage fermentation. As those strains have to cope with low pH-values during fermentation, the aim of this study was to identify the acid adaptation mechanisms of S. xylosus TMW 2.1523 previously isolated from...
ORGANISM(S): Staphylococcus xylosus 
2019-02-22 | PXD012823 | Pride
Fatty acids Acid adaptation Staphylococci Uv-mutation Proteomic Sausage fermentation 
Genomicsfood metagenome
miCROgame - microbiota of game meat sausage
PRJNA428753 | ENA
Genomics
metagenome of fermented mutton sausage
PRJNA895928 | ENA
UnknownBifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage.
Not available
S-EPMC9858581 | biostudies-literature
UnknownSoy Protein Isolate Supplementation Favorably Regulates the Fermentation Characteristics of <i>Debaryomyces hansenii</i> and Flavor Profile in a Sausage Model.
Not available
S-EPMC12154309 | biostudies-literature
UnknownTetracycline Gene Transfer in Staphylococcus xylosus in situ During Sausage Fermentation.
Not available
S-EPMC6414713 | biostudies-literature
UnknownDynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage.
Not available
S-EPMC9577601 | biostudies-literature
UnknownEffects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage.
Not available
S-EPMC8310405 | biostudies-literature
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