Lactobacillus sakei: recent developments and future prospects

Lactobacillus sakei is one of the most important bacterial species involved in meat preservation and meat fermentation. In the last fifteen years, numerous studies have focused on this species due to its important role in food microbiology. The present paper reviews current knowledge of this emergin...

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Bibliographic Details
Published in:Research in Microbiology 2001-12, Vol.152 (10), p.839-848
Main Authors: Champomier-Vergès, Marie-Christine, Chaillou, Stéphane, Cornet, Monique, Zagorec, Monique
Format: Article
Language:English
Subjects:
Bacteriology
Biological and medical sciences
Food Microbiology
France
Fundamental and applied biological sciences. Psychology
General aspects
Lactobacillus - classification
Lactobacillus - metabolism
Lactobacillus - physiology
Life Sciences
Meat Products - microbiology
Microbiology
Microbiology and Parasitology
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Summary:Lactobacillus sakei is one of the most important bacterial species involved in meat preservation and meat fermentation. In the last fifteen years, numerous studies have focused on this species due to its important role in food microbiology. The present paper reviews current knowledge of this emerging species in the fields of taxonomy, phylogeny and physiology, and metabolism. Recent developments in genetic tools and molecular genetics will also be emphasized to evaluate future prospects.
ISSN:0923-2508
1769-7123
0923-2508
DOI:10.1016/S0923-2508(01)01267-0