Erratum to "Lactobacillus sakei: recent developments and future prospects" [Research in Microbiology 152 (2001) 839].
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
Marie-Christine
MC
Unité Flore Lactique et Environnement Carné (FLEC), INRA, Domaine de Vilvert, Jouy en Josas, France. verges@jouy.inra.fr
Chaillou
Stéphane
S
Cornet
Monique
M
Zagorec
Monique
M
D000818:Animals; D005516:Food Microbiology; D005602:France; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000378:metabolism / Q000502:physiology; D008461:Meat Products / Q000382:microbiology*