Literature DB >> 1938670

A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat.

M C Montel1, R Talon, J Fournaud, M C Champomier.   

Abstract

Species of Lactobacillus and Carnobacterium from meat and meat products could be separated by a few biochemical characteristics; presence of meso-diaminopimelic acid in the cell wall, the isomers of lactic acid produced, production of citrulline from arginine and fermentation of some carbohydrates. This identification key was checked by DNA-DNA hybridizations studies.

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Year:  1991        PMID： 1938670     DOI： 10.1111/j.1365-2672.1991.tb02742.x

Source DB:  PubMed          Journal:  J Appl Bacteriol        ISSN： 0021-8847


  9 in total

1.  Carnobacterium maltaromaticum infections in feral Oncorhynchus spp. (Family Salmonidae) in Michigan.

Authors:  Thomas P Loch; Rakesh Kumar; Wei Xu; Mohamed Faisal
Journal:  J Microbiol       Date:  2011-11-09       Impact factor: 3.422

2.  Differentiation of closely related Carnobacterium food isolates based on 16S-23S ribosomal DNA intergenic spacer region polymorphism.

Authors:  Petia Kabadjova; Xavier Dousset; Virginie Le Cam; Hervé Prevost
Journal:  Appl Environ Microbiol       Date:  2002-11       Impact factor: 4.792

3.  Control of beef spoilage by a sulfide-producing Lactobacillus sake strain with bacteriocinogenic Leuconostoc gelidum UAL187 during anaerobic storage at 2 degrees C.

Authors:  J J Leisner; G G Greer; M E Stiles
Journal:  Appl Environ Microbiol       Date:  1996-07       Impact factor: 4.792

4.  Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR.

Authors:  Belén Martín; Anna Jofré; Margarita Garriga; Maria Pla; Teresa Aymerich
Journal:  Appl Environ Microbiol       Date:  2006-09       Impact factor: 4.792

5.  Biochemical and serological characterization of Carnobacterium spp. isolated from farmed and natural populations of striped bass and catfish.

Authors:  A M Baya; A E Toranzo; B Lupiani; T Li; B S Roberson; F M Hetrick
Journal:  Appl Environ Microbiol       Date:  1991-11       Impact factor: 4.792

6.  Carnocin KZ213 produced by Carnobacterium piscicola 213 is adsorbed onto cells during growth. Its biosynthesis is regulated by temperature, pH and medium composition.

Authors:  Zineb Khouiti; Jean-Paul Simon
Journal:  J Ind Microbiol Biotechnol       Date:  2004-01-16       Impact factor: 3.346

7.  Intraspecies genomic diversity and natural population structure of the meat-borne lactic acid bacterium Lactobacillus sakei.

Authors:  Stéphane Chaillou; Marie Daty; Fabienne Baraige; Anne-Marie Dudez; Patricia Anglade; Rhys Jones; Carl-Alfred Alpert; Marie-Christine Champomier-Vergès; Monique Zagorec
Journal:  Appl Environ Microbiol       Date:  2008-12-29       Impact factor: 4.792

8.  Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.

Authors:  T Aymerich; B Martín; M Garriga; M Hugas
Journal:  Appl Environ Microbiol       Date:  2003-08       Impact factor: 4.792

9.  Identification of Carnobacterium species by restriction fragment length polymorphism of the 16S-23S rRNA gene intergenic spacer region and species-specific PCR.

Authors:  Cinta Rachman; Petia Kabadjova; Rosica Valcheva; Hervé Prévost; Xavier Dousset
Journal:  Appl Environ Microbiol       Date:  2004-08       Impact factor: 4.792
  9 in total

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