Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures

By S. Ammor, E. Dufour, M. Zagorec, S. Chaillou, I. Chevallier. 2005

119 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/979905aa35783dc7d1ce12747681ba1b3884d004

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. A. T. Paula
2. J. A. Reis
3. A. Penna
4. S. N. Casarotti

In Food Science

1. A. T. Paula
2. J. A. Reis
3. A. Penna
4. S. N. Casarotti

In Molecular Biology

1. A. T. Paula
2. J. A. Reis
3. A. Penna
4. S. N. Casarotti

Citations in the corpus

• Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications (2012, background): “Some LAB strains involved in meat fermentation, such as Lactobacillus sakei, Lactobacillus plantarum, Lactobacillus pentosus and Pediococcus acidilactici, which possess heme-dependent catalase activity are active in meat products as these substrates contain heamin in abundance [3, 9, 10].”