Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation-Reference-Cited by-同舟云学术

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Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation

Published:2020-04 Issue: Volume:86 Page:103341
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Kim Kyung Hyun,Chun Byung Hee,Baek Ju Hye,Roh Seong Woon,Lee Se Hee,Jeon Che Ok

Funder

World Institute of Kimchi

National Research Foundation

Ministry of Science and ICT, Republic of Korea

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference49 articles.

1. Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures;Ammor;Food Microbiol.,2005

2. Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a;Carvalho;Arch. Microbiol.,2018

3. Complete genome sequence of the meat-born lactic acid bacterium Lactobacillus sakei 23K;Chaillou;Nat. Biotechnol.,2005

4. Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary histories;Chaillou;PLoS One,2013

5. Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage;Chaillou;ISME J.,2015

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