Lactobacillus sakei:: recent developments and future prospects

被引：69

作者：

Champomier-Vergès, MC ^{[1
]}

Chaillou, S ^{[1
]}

Cornet, M ^{[1
]}

Zagorec, M ^{[1
]}

机构：

[1] INRA, FLEC, Unite Flore Lact & Environm Carne, F-78350 Jouy En Josas, France

来源：

RESEARCH IN MICROBIOLOGY | 2001年 / 152卷 / 10期

关键词：

D O I：

10.1016/S0923-2508(01)01267-0

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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. (C) 2001 Editions scientifiques et medicales Elsevier SAS.

引用

页码：839 / 848

页数：10

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