Evidence for involvement of at least six proteins in adaptation of Lactobacillus sakei to cold temperatures and addition of NaCl

Article Abstract:

The difference in protein expression during environmental changes encountered during technological processes in which Lactobacillus sakei is involved is analyzed to gain insight into the ability of this species to grow and survive in such environments. With the help of two-dimensional electrophoresis, significant variation of a set of 21 proteins in cells grown at 4 Degree Celsius or in the presence of 4 percent NACl is observed.

Protein research

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Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR.Polymerase chain reaction

Article Abstract:

A rapid and sensitive assay for reliable quantitative identification of Lactobacillus sakei in meat products based on simple and rapid sample handling and real-time PCR is presented. The real-time PCR method provides a highly sensitive and specific tool for monitoring Lactobacillus sakei during meat fermentation and the ripening process both from endogenous microflora or from inoculated starter cultures.

Animal Slaughtering and Processing, Meat Products, Meat Incl Poultry, Meat, Polymerase chain reaction, Contamination

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Lactobacillus salivarius CTC2197 prevents Salmonella enteritidis colonization in chickens

Article Abstract:

Research conducted on the use of Lactobacillus salivarius to reduce Salmonella enteritidis colonization in broilers is presented. Results indicate that L. salivarius is a suitable strain to use in avian industry.

Analysis, Physiological aspects, Salmonella, Chickens, Microbiological research

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