Latilactobacillus sakei : a candidate probiotic with a key role in food fermentations and health promotion

Bacteriocins: Developing innate immunity for food

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Antibacterial activity of Lactobacillus sake isolated from meat

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Biosynthesis of bacteriocins in lactic acid bacteria

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Stress responses in lactic acid bacteria

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Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes

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Exudate gums: occurrence, production, and applications

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Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations

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Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera

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Biogenic Amines in Dairy Products

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The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K

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Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

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Molecular dialogue between the human gut microbiota and the host: a Lactobacillus and Bifidobacterium perspective

Turroni, F., Ventura, M., Buttó, L. F., Duranti, S., O’Toole, P. W., Motherway, M. O., & van Sinderen, D. (2014) · Cellular and Molecular Life Sciences · doi:10.1007/s00018-013-1318-0 · Cited by 336 · see citing works

Kimchi microflora: history, current status, and perspectives for industrial kimchi production

Jung, J. Y., Lee, S. H., & Jeon, C. O. (2014) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-014-5513-1 · Cited by 333 · see citing works

Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations

Liu, S. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00366-5 · Cited by 293 · see citing works

Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687

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Characterization of the Bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673

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Molecular Characterization of tet (M) Genes in Lactobacillus Isolates from Different Types of Fermented Dry Sausage

Gevers, D., Danielsen, M., Huys, G. R. B., & Swings, J. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.2.1270-1275.2003 · Cited by 261 · see citing works

Purification and amino acid sequence of lactocin S, a bacteriocin produced by Lactobacillus sake L45

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Culture-Dependent and -Independent Methods To Investigate the Microbial Ecology of Italian Fermented Sausages

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Phages and their potential to modulate the microbiome and immunity

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Functional properties of Lactobacillus strains isolated from kimchi

Lee, H., Yoon, H., Ji, Y., Kim, H., Park, H., Lee, J., Shin, H., & Holzapfel, W. H. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.12.003 · Cited by 214 · see citing works

The genes involved in production of and immunity to sakacin A, a bacteriocin from Lactobacillus sake Lb706

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Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider

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Lactobacillus sakei OK67 ameliorates high-fat diet–induced blood glucose intolerance and obesity in mice by inhibiting gut microbiota lipopolysaccharide production and inducing colon tight junction protein expression

Lim, S.-M., Jeong, J.-J., Woo, K. H., Han, M. J., & Kim, D. (2015) · Nutrition Research · doi:10.1016/j.nutres.2015.12.001 · Cited by 178 · see citing works

Factors influencing production of bacteriocins by lactic acid bacteria

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Production of a Novel Extracellular Polysaccharide by Lactobacillus sake 0-1 and Characterization of the Polysaccharide

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Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

Moroni, A. V., Arendt, E. K., & Bello, F. D. (2011) · Food Microbiology · doi:10.1016/j.fm.2010.10.016 · Cited by 163 · see citing works

Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages

Fontana, C. A., Cocconcelli, P. S., & Vignolo, G. M. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.11.046 · Cited by 162 · see citing works

Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin‐Producing Strain, Leuconostoc citreum GJ7 as a Starter

Chang, J. Y., & Chang, H. C. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2009.01486.x · Cited by 161 · see citing works

Horizontal transfer of tet(M) and erm(B) resistance plasmids from food strains of Lactobacillus plantarum to Enterococcus faecalis JH2-2 in the gastrointestinal tract of gnotobiotic rats

Jacobsen, L., Wilcks, A., Hammer, K., Huys, G. R. B., Gevers, D., & Andersen, S. R. (2006) · FEMS Microbiology Ecology · doi:10.1111/j.1574-6941.2006.00212.x · Cited by 158 · see citing works

Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation

Jung, J. Y., Lee, S. H., Jin, H. M., Hahn, Y., Madsen, E. L., & Jeon, C. O. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.02.022 · Cited by 156 · see citing works

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products

Zagorec, M., & Champomier‐Vergès, M. (2017) · Microorganisms · doi:10.3390/microorganisms5030056 · Cited by 143 · see citing works

Lactobacillus brevis G-101 ameliorates colitis in mice by inhibiting NF-κB, MAPK and AKT pathways and by polarizing M1 macrophages to M2-like macrophages

Jang, S., Hyam, S. R., Han, M. J., Kim, S.-Y., Lee, B.-G., & Kim, D.-H. (2013) · Journal of Applied Microbiology · doi:10.1111/jam.12273 · Cited by 135 · see citing works

The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation

Leroy, F., & Vuyst, L. D. (1999) · Applied and Environmental Microbiology · doi:10.1128/aem.65.12.5350-5356.1999 · Cited by 132 · see citing works

Analysis of the sakacin P gene cluster from Lactobacillus sake Lb674 and its expression in sakacin-negative Lb. sake strains

Hühne, K., Axelsson, L. T., Holck, A. L., et al. (1996) · Microbiology · doi:10.1099/13500872-142-6-1437 · Cited by 122 · see citing works

Lactobacillus sakei WIKIM30 Ameliorates Atopic Dermatitis-Like Skin Lesions by Inducing Regulatory T Cells and Altering Gut Microbiota Structure in Mice

Kwon, M., Lim, S. K., Jang, J.-Y., Lee, J., Park, H. K., Kim, N., Yun, M., Shin, M.-Y., Jo, H. E., Oh, Y. J., et al. (2018) · Frontiers in Immunology · doi:10.3389/fimmu.2018.01905 · Cited by 121 · see citing works

Characterizing the activity of abundant, diverse and active CRISPR-Cas systems in lactobacilli

Crawley, A. B., Henriksen, E. D., Stout, E., Brandt, K., & Barrangou, R. (2018) · Scientific Reports · doi:10.1038/s41598-018-29746-3 · Cited by 119 · see citing works

Modulation of the murine microbiome with a concomitant anti-obesity effect by Lactobacillus rhamnosus GG and Lactobacillus sakei NR28

Ji, Y., Kim, H., Park, H., Lee, J., Yeo, S., Yang, J., Park, H., Yoon, H., Cho, G., Franz, C. M. A. P., et al. (2012) · Beneficial Microbes · doi:10.3920/bm2011.0046 · Cited by 118 · see citing works

Lactobacillus sakei Alleviates High‐Fat‐Diet‐Induced Obesity and Anxiety in Mice by Inducing AMPK Activation and SIRT1 Expression and Inhibiting Gut Microbiota‐Mediated NF‐κB Activation

Jang, H., Han, S., Kim, J., Oh, S., Jang, H., & Kim, D. (2019) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201800978 · Cited by 112 · see citing works

The synthesis of the bacteriocin sakacin A is a temperature-sensitive process regulated by a pheromone peptide through a three-component regulatory system

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Genetic diversity within Lactobacillus sakei and Lactobacillus curvatus and design of PCR primers for its detection using randomly amplified polymorphic DNA

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Increased Complexity of the Species Composition of Lactic Acid Bacteria in Human Feces Revealed by Alternative Incubation Condition

Bello, F. D., Walter, J., Hammes, W. P., & Hertel, C. (2003) · Microbial Ecology · doi:10.1007/s00248-003-2001-z · Cited by 106 · see citing works

Lactobacillus plantarum CLP-0611 ameliorates colitis in mice by polarizing M1 to M2-like macrophages

Jang, S., Han, M. J., Kim, S., & Kim, D. (2014) · International Immunopharmacology · doi:10.1016/j.intimp.2014.04.021 · Cited by 105 · see citing works

Lactobacillus sakei: recent developments and future prospects

Champomier‐Vergès, M., Chaillou, S., Cornet, M., & Zagorec, M. (2001) · Research in Microbiology · doi:10.1016/s0923-2508(01)01267-0 · Cited by 105 · see citing works

Two Different Tetracycline Resistance Mechanisms, Plasmid-Carried tet (L) and Chromosomally Located Transposon-Associated tet (M), Coexist in Lactobacillus sakei Rits 9

Ammor, M. S., Gueimonde, M., Danielsen, M., Zagorec, M., van Hoek, A. H. A. M., Reyes‐Gavilán, C. G. D. L., Mayo, B., & Margollés, A. (2008) · Applied and Environmental Microbiology · doi:10.1128/aem.01463-07 · Cited by 97 · see citing works

A novel bacteriocin with a broad inhibitory spectrum produced by Lactobacillus sake C2, isolated from traditional Chinese fermented cabbage

Gao, Y., Jia, S., Gao, Q., & Tan, Z. (2009) · Food Control · doi:10.1016/j.foodcont.2009.04.003 · Cited by 96 · see citing works

Carbohydrate Utilization in Lactobacillus sake

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Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation

Chun, B. H., Kim, K. H., Jeon, H. H., Lee, S. H., & Jeon, C. O. (2017) · Scientific Reports · doi:10.1038/s41598-017-12016-z · Cited by 96 · see citing works

Purification and cloning of sakacin 674, a bacteriocin fromLactobacillus sakeLb674

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Exopolysaccharide (EPS) Biosynthesis by Lactobacillus sakei 0-1: Production Kinetics, Enzyme Activities and EPS Yields

Degeest, B., Janssens, B., & De Vuyst, L. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01404.x · Cited by 93 · see citing works

Molecular characterization of genes involved in the production of the bacteriocin leucocin A from Leuconostoc gelidum

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Probiotic Lactobacillus sakei proBio-65 Extract Ameliorates the Severity of Imiquimod Induced Psoriasis-Like Skin Inflammation in a Mouse Model

Rather, I. A., Bajpai, V. K., Huh, Y. S., et al. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01021 · Cited by 87 · see citing works

Determination of the structure of the exopolysaccharide produced by Lactobacillus sake 0–1

Robijn, G. W., van den Berg, D. J. C., Haas, H., Kamerling, J. P., & Vliegenthart, J. F. G. (1995) · Carbohydrate Research · doi:10.1016/0008-6215(95)00172-p · Cited by 86 · see citing works

Functional Characterization of a Composite BacteriocinLocus from Malt Isolate Lactobacillus sakei 5

Vaughan, A., Eijsink, V. G. H., & van Sinderen, D. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.12.7194-7203.2003 · Cited by 85 · see citing works

Lactobacillus sakei 1 and its bacteriocin influence adhesion of Listeria monocytogenes on stainless steel surface

Winkelströter, L. K., Gomes, B. C., Thomaz, M. R. S., de Souza, V. M., & Martinis, E. C. P. D. (2011) · Food Control · doi:10.1016/j.foodcont.2011.02.021 · Cited by 84 · see citing works

Characterization of a bacteriocin produced by Lactobacillus sakei R1333 isolated from smoked salmon

Todorov, S. D., Rachman, C., Fourrier, A., et al. (2010) · Anaerobe · doi:10.1016/j.anaerobe.2010.01.004 · Cited by 84 · see citing works

Effect of Lactobacillus sakei, a Probiotic Derived from Kimchi, on Body Fat in Koreans with Obesity: A Randomized Controlled Study

Lim, S. K., Moon, J. H., Shin, C., Jeong, D., & Kim, B. (2020) · Endocrinology and Metabolism · doi:10.3803/enm.2020.35.2.425 · Cited by 84 · see citing works

Atopic dermatitis-mitigating effects of newLactobacillusstrain,Lactobacillus sakeiprobio 65 isolated from Kimchi

Kim, J.-Y., Park, B.-K., Park, H.-J., Park, Y.-H., Kim, B.-O., & Pyo, S. (2013) · Journal of Applied Microbiology · doi:10.1111/jam.12229 · Cited by 82 · see citing works

Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation

Jeong, S. E., Chun, B. H., Kim, K. H., Park, D., Roh, S. W., Lee, S. H., & Jeon, C. O. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.04.003 · Cited by 82 · see citing works

Sakacin G, a New Type of Antilisterial Bacteriocin

Simon, L., Fremaux, C., Cenatiempo, Y., & Berjeaud, J. (2002) · Applied and Environmental Microbiology · doi:10.1128/aem.68.12.6416-6420.2002 · Cited by 80 · see citing works

Intraspecies Genomic Diversity and Natural Population Structure of the Meat-Borne Lactic Acid Bacterium Lactobacillus sakei

Chaillou, S., Daty, M., Baraige, F., Dudez, A.-M., Anglade, P., Jones, R. J., Alpert, C.-A., Champomier‐Vergès, M., & Zagorec, M. (2008) · Applied and Environmental Microbiology · doi:10.1128/aem.01721-08 · Cited by 79 · see citing works

Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages

Zonenschain, D., Rebecchi, A., & Morelli, L. (2009) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2009.04338.x · Cited by 76 · see citing works

Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal

Todorov, S. D., Vaz‐Velho, M., Franco, B. D. G. D. M., et al. (2012) · Food Control · doi:10.1016/j.foodcont.2012.07.022 · Cited by 74 · see citing works

Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH

Rimaux, T., Rivière, A., Illeghems, K., et al. (2012) · Applied and Environmental Microbiology · doi:10.1128/aem.07724-11 · Cited by 73 · see citing works

Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain

Leroy, F., & Vuyst, L. D. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.10.011 · Cited by 72 · see citing works

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

Coda, R., Kianjam, M., Pontonio, E., Verni, M., Cagno, R. D., Katina, K., Rizzello, C. G., & Gobbetti, M. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.02.009 · Cited by 72 · see citing works

Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation

Kim, K. H., Chun, B. H., Baek, J. H., Roh, S. W., Lee, S. H., & Jeon, C. O. (2019) · Food Microbiology · doi:10.1016/j.fm.2019.103341 · Cited by 72 · see citing works

Characterization of a New Bacteriocin Operon in Sakacin P-Producing Lactobacillus sakei , Showing Strong Translational Coupling between the Bacteriocin and Immunity Genes

Mathiesen, G., Huehne, K., Kroeckel, L., et al. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.7.3565-3574.2005 · Cited by 69 · see citing works

Lactobacillus curvatus subsp. curvatus subsp. nov. and Lactobacillus curvatus subsp. melibiosus subsp. nov. and Lactobacillus sake subsp. sake subsp. nov. and Lactobacillus sake subsp. carnosus subsp. nov., New Subspecies of Lactobacillus curvatus Abo-Elnaga and Kandler 1965 and Lactobacillus sake Katagiri, Kitahara, and Fukami 1934 (Klein et al. 1996, Emended Descriptions), Respectively

Torriani, S., van Reenen, C. A., Klein, G., Reuter, G., Dellaglio, F., & Dicks, L. M. T. (1996) · International Journal of Systematic Bacteriology · doi:10.1099/00207713-46-4-1158 · Cited by 69 · see citing works

Structural characterization of the exopolysaccharide produced by Lactobacillus acidophilus LMG9433

Robijn, G. W., Gallego, R. G., van den Berg, D. J. C., Haas, H., Kamerling, J. P., & Vliegenthart, J. F. G. (1996) · Carbohydrate Research · doi:10.1016/s0008-6215(96)90799-5 · Cited by 68 · see citing works

Population Genetics of Lactobacillus sakei Reveals Three Lineages with Distinct Evolutionary Histories

Chaillou, S., Lucquin, I., Najjari, A., et al. (2013) · PLoS ONE · doi:10.1371/journal.pone.0073253 · Cited by 64 · see citing works

Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish

Jiang, J., Shi, B., Zhu, D., Cai, Q., Chen, Y., Li, J., Qi, K., & Zhang, M. (2011) · Food Control · doi:10.1016/j.foodcont.2011.07.027 · Cited by 63 · see citing works

Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production

Urso, R., Rantsiou, K., Cantoni, C., et al. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2006.04.015 · Cited by 61 · see citing works

In vitro selection, characterization and cytotoxic effect of bacteriocin of Lactobacillus sakei GM3 isolated from goat milk

Natarajan, D. A., Ravindran, A. D., Perumal, V., & Arul, V. (2016) · Food Control · doi:10.1016/j.foodcont.2016.04.036 · Cited by 61 · see citing works

Effects of huperzine A on secretion of nerve growth factor in cultured rat cortical astrocytes and neurite outgrowth in rat PC12 cells

Tang, L., Rui, W. A. N. G., & Tang, X.-C. (2005) · Acta Pharmacologica Sinica · doi:10.1111/j.1745-7254.2005.00130.x · Cited by 60 · see citing works

The Product of arcR , the Sixth Gene of the arc Operon of Lactobacillus sakei , Is Essential for Expression of the Arginine Deiminase Pathway

Zúñiga, M., Miralles, M., & Pérez‐Martínez, G. (2002) · Applied and Environmental Microbiology · doi:10.1128/aem.68.12.6051-6058.2002 · Cited by 58 · see citing works

Production optimization, partial characterization and properties of an exopolysaccharide from Lactobacillus sakei L3

Wang, B., Song, Q., Zhao, F., Han, Y., & Zhou, Z. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.08.241 · Cited by 57 · see citing works

Comparative genomics of Lactobacillus sakei with emphasis on strains from meat

Nyquist, O. L., McLeod, A., Brede, D. A., Snipen, L. G., Aakra, Å., & Nes, I. F. (2011) · Molecular Genetics and Genomics · doi:10.1007/s00438-011-0608-1 · Cited by 56 · see citing works

New Functional Probiotic Lactobacillus sakei Probio 65 Alleviates Atopic Symptoms in the Mouse

Park, C. W., Youn, M., Jung, Y., et al. (2008) · Journal of Medicinal Food · doi:10.1089/jmf.2007.0144 · Cited by 56 · see citing works

A Double-Blind, Placebo Controlled-Trial of a Probiotic Strain Lactobacillus sakei Probio-65 for the Prevention of Canine Atopic Dermatitis

Kim, H.-J., Rather, I. A., Kim, H., et al. (2015) · Journal of Microbiology and Biotechnology · doi:10.4014/jmb.1506.06065 · Cited by 55 · see citing works

Response of <i>Lactobacillus helveticus</i> PR4 to Heat Stress during Propagation in Cheese Whey with a Gradient of Decreasing Temperatures

Di Cagno, R., De Angelis, M., Limitone, A., Fox, P. F., & Gobbetti, M. (2006) · Applied and Environmental Microbiology · doi:10.1128/aem.01829-05 · Cited by 55 · see citing works

Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface

Rivas, F. P., Castro, M. P., Vallejo, M., Marguet, E. R., & Campos, C. A. (2014) · Meat Science · doi:10.1016/j.meatsci.2014.03.003 · Cited by 53 · see citing works

Exopolysaccharide production during batch cultures with free and immobilized Lactobacillus rhamnosus RW-9595M

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Lactobacillus sakei ADM14 Induces Anti-Obesity Effects and Changes in Gut Microbiome in High-Fat Diet-Induced Obese Mice

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