Work

Identification of genetic markers and bottlenecks in Lactobacillus sakei constituting safety and quality determinants of fermented sausages

Year: 2011

Type: dissertation

Abstract: A screening of about 50 L. sakei strains revealed a very homogenous distribution of genes involved in peptide uptake as well as peptide and amino acid degradation. All strains tested appeared to be auxotrophic for most amino acids. L. sakei can be classified as a safe species because of its restricted potential to form biogenic amines. L. sakei lacks genes coding for aminotransferases (IlvE, AraT) initiating the degradation of branched-chain or aromatic amino acids to aromatic compounds. Heterologous expression of IlvEs obtained from other sausage starter organisms in L. sakei 23 K led to an increased transamination activity of recombinant strains. However, an increase of methyl-branched aromatic compounds could not be determined.

Source: mediaTUM – the media and publications repository of the Technical University Munich (Technical University Munich)

Author: Simone Freiding

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2262514363

Cites: 177

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Related to: 10