(PDF 106 KB) Additional file 2: Table S3. Proteins over-expressed in L. sakei MF1053. Presents buy VS-4718 the identification and characteristics of protein spots over-expressed in L. sakei MF1053 compared to the other L. sakei strains in this study. (PDF 42 KB) References 1. Katagiri H, Kitahara K, Fukami K: The characteristics of the lactic acid bacteria isolated from moto, yeast mashes for sake manufacture. Part IV. Classification of the lactic acid bacteria. Bulletin of Agricultural and Chemical Society of Japan 1934, 10:156–157. 2. Klaenhammer T, Altermann E, Arigoni F, Bolotin A, Breidt F, Broadbent J, Cano R, Chaillou S, Deutscher J, Gasson M, Guchte M, Guzzo J, Hartke A, Hawkins
T, Hols P, Hutkins R, Kleerebezem M, Kok J, Kuipers O, Lubbers M, Maguin E, McKay L, Mills D, Nauta A, Overbeek R, Pel H, Pridmore D, Saier M, van Sinderen D, Sorokin A, et al.: Discovering lactic acid bacteria by genomics. Antonie Van Leeuwenhoek 2002, 82:29–58.PubMedCrossRef 3. Vogel RF, Lohmann M, Nguyen M, Weller AN, Hammes WP: Molecular characterization of Lactobacillus curvatus and Lact. sake isolated from sauerkraut and their application in sausage fermentations. J Appl Bacteriol 1993, 74:295–300.PubMed 4. Leroi F, Joffraud JJ, Chevalier F, Cardinal M: Study of the microbial ecology of cold-smoked salmon
during storage at 8 degrees C. Int J Food Microbiol 1998, 39:111–121.PubMedCrossRef 5. Lyhs U, Bjorkroth J, Korkeala H: Characterisation of lactic acid bacteria from CP673451 purchase spoiled, vacuum-packaged, cold-smoked rainbow OICR-9429 ic50 trout using ribotyping. Int J Food Microbiol 1999, 52:77–84.PubMedCrossRef 6. Hammes WP, Bantleon A, Min S: Lactic acid bacteria in meat fermentation. FEMS Microbiol Rev 1990, 87:165–174.CrossRef 7. Hammes WP, Hertel C: New developments in meat starter cultures. Meat Science 1998, 49:125–138.CrossRef 8. Vermeiren L, Devlieghere F, Debevere J: Evaluation of meat born lactic acid bacteria as protective cultures for biopreservation
of cooked meat products. Int J Food Microbiol 2004, 96:149–164.PubMedCrossRef 9. Bredholt S, Nesbakken T, Holck A: Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 selleck chemicals in cooked, sliced, vacuum- and gas-packaged meat. Int J Food Microbiol 1999, 53:43–52.PubMedCrossRef 10. Bredholt S, Nesbakken T, Holck A: Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats. Int J Food Microbiol 2001, 66:191–196.PubMedCrossRef 11. Axelsson L, Ahrné S: Lactic acid bacteria. In Applied microbial systematics. Edited by: Priest FG, Goodfellow M. Dordrechet, The Netherlands: Kluwer Academic Press; 2000:365–386. 12. Chiaramonte F, Blugeon S, Chaillou S, Langella P, Zagorec M: Behavior of the meat-borne bacterium Lactobacillus sakei during its transit through the gastrointestinal tracts of axenic and conventional mice. Appl Environ Microbiol 2009, 75:4498–4505.PubMedCrossRef 13.