Lactobacillus sakei: recent developments and future prospects.
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.
Champomier-Vergès
M C
MC
Unité Flore Lactique et Environnement Carné, INRA, Jouy en Josas, France. verges@jouy.inra.fr
Chaillou
S
S
Cornet
M
M
Zagorec
M
M
D005516:Food Microbiology; D005602:France; D007778:Lactobacillus / Q000145:classification / Q000378:metabolism / Q000502:physiology; D008461:Meat Products / Q000382:microbiology