ArticleApplied and environmental microbiology2007
Identification of Lactobacillus sakei genes induced during meat fermentation and their role in survival and growth.
Article in Applied and environmental microbiology, 2007. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 65 citations in OpenAlex.
- Modeling and Optimization ofFoods (Basel, Switzerland) · 2026Article
- Usage of ectoine as a cryoprotectant for cryopreservation of lactic acid bacteria.Folia microbiologica · 2024Article
- Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product 'tunta'.World journal of microbiology & biotechnology · 2018Article
- Sucrose-Induced Proteomic Response and Carbohydrate Utilization ofFrontiers in microbiology · 2018Article
- CtsR, the Master Regulator of Stress-Response inFrontiers in microbiology · 2018Article
- Utilization of Host-Derived Glycans by IntestinalFrontiers in microbiology · 2018Review
- Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.Microorganisms · 2017Review
- Stress Physiology of Lactic Acid Bacteria.Microbiology and molecular biology reviews : MMBR · 2016Review
- Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model.Frontiers in microbiology · 2016Article
- Transcriptome signatures of class I and III stress response deregulation in Lactobacillus plantarum reveal pleiotropic adaptation.Microbial cell factories · 2013Article
- Clostridium thermocellum transcriptomic profiles after exposure to furfural or heat stress.Biotechnology for biofuels · 2013Article
- Enhancing the stress responses of probiotics for a lifestyle from gut to product and back again.Microbial cell factories · 2011Review
- Investigation into the Potential of Bacteriocinogenic Lactobacillus plantarum BFE 5092 for Biopreservation of Raw Turkey Meat.Probiotics and antimicrobial proteins · 2010Article
- Analysis of Lactobacillus sakei mutants selected after adaptation to the gastrointestinal tracts of axenic mice.Applied and environmental microbiology · 2010Article
- Characterization of the CtsR stress response regulon in Lactobacillus plantarum.Journal of bacteriology · 2010Article
- Behavior of the meat-borne bacterium Lactobacillus sakei during its transit through the gastrointestinal tracts of axenic and conventional mice.Applied and environmental microbiology · 2009Article
- Development and optimization of a fluorescent differential display PCR system for analyzing the stress response in Lactobacillus sakei strains.Nutrients · 2009Article
- Improvement of raw sausage fermentation by stress-conditioning of the starter organism Lactobacillus sakei.Current microbiology · 2008Article
- Gene expression profiling of Listeria monocytogenes strain F2365 during growth in ultrahigh-temperature-processed skim milk.Applied and environmental microbiology · 2008Article
- Repression of the locus of the enterocyte effacement-encoded regulator of gene transcription of Escherichia coli O157:H7 by Lactobacillus reuteri culture supernatants is LuxS and strain dependent.Applied and environmental microbiology · 2008Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactobacillus sakei is a lactic acid bacterium that is ubiquitous in the food environment and is one of the most important constituents of commercial meat starter cultures. In this study, in vivo expression technology (IVET) was applied to investigate gene expression of L. sakei 23K during meat fermentation. The IVET vector used (pEH100) contained promoterless and transcriptionally fused reporter genes mediating beta-glucuronidase activity and erythromycin resistance. A genomic library of L. sakei 23K was established, and the clones were subjected to fermentation in a raw-sausage model. Fifteen in carne-induced fusions were identified. Several genes encoded proteins which are likely to contribute to stress-related functions. One of these genes was involved in acquisition of ammonia from amino acids, and the remaining either were part of functionally unrelated pathways or encoded hypothetical proteins. The construction and use of isogenic mutants in the sausage model suggested that four genes have an impact on the performance of L. sakei during raw-sausage fermentation. Inactivation of the heat shock regulator gene ctsR resulted in increased growth, whereas knockout of the genes asnA2, LSA1065, and LSA1194 resulted in attenuated performance compared to the wild-type strain. The results of our study are the first to provide an insight into the transcriptional response of L. sakei when growing in the meat environment. In addition, this study establishes a molecular basis which allows investigation of bacterial properties that are likely to contribute to the ecological performance of the organism and to influence the final outcome of sausage fermentation.
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