Erratum to "Lactobacillus sakei: recent developments and future prospects" [Research in Microbiology 152 (2001) 839

Research in Microbiology
Marie-Christine Champomier-VergèsMonique Zagorec

Abstract

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.

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Citations

Feb 13, 2007·Current Microbiology·Kristine NaterstadLars Axelsson
Dec 31, 2008·Applied and Environmental Microbiology·Stéphane ChaillouMonique Zagorec
Feb 20, 2007·Applied and Environmental Microbiology·Eric HüfnerChristian Hertel
Jul 31, 2002·Applied and Environmental Microbiology·Marie-Christine Champomier-VergèsMonique Zagorec
Dec 3, 2004·Applied and Environmental Microbiology·Anika MarceauMarie-Christine Champomier-Vergès
Sep 27, 2013·PloS One·Stéphane ChaillouMarie-Christine Champomier-Vergès
Apr 24, 2010·BMC Microbiology·Anette McLeodLars Axelsson
Jun 28, 2011·BMC Microbiology·Anette McLeodLars Axelsson
Mar 4, 2011·Molecular Genetics and Genomics : MGG·O Ludvig NyquistIngolf F Nes
Feb 5, 2016·Journal of Advanced Research·Afef NajjariHadda Ouzari
Sep 15, 2004·International Journal of Food Microbiology·L VermeirenJ Debevere
Nov 12, 2014·Journal of Basic Microbiology·Hui-qing XuYu Chen
Jun 8, 2012·PloS One·Williams TurpinJean-Pierre Guyot
Nov 8, 2005·Nature Biotechnology·Stéphane ChaillouMonique Zagorec
Sep 25, 2004·International Journal of Systematic and Evolutionary Microbiology·Joanna KoortJohanna Björkroth
Oct 27, 2020·Archives of Microbiology·Julia Szutowska, Daniela Gwiazdowska

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