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Cited article:

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

Leilei Yu, Ying Chen, Hui Duan, Nanzhen Qiao, Gang Wang, Jianxin Zhao, Qixiao Zhai, Fengwei Tian and Wei Chen
Critical Reviews in Food Science and Nutrition 64 (4) 978 (2024)

Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages

Ilario Ferrocino, Alberto Bellio, Manuela Giordano, Guerrino Macori, Angelo Romano, Kalliopi Rantsiou, Lucia Decastelli, Luca Cocolin and Christopher A. Elkins
Applied and Environmental Microbiology 84 (3) (2018)

Probiotic characters of Bifidobacterium and Lactobacillus are a result of the ongoing gene acquisition and genome minimization evolutionary trends

Moslem Papizadeh, Mahdi Rohani, Hossein Nahrevanian, Abdolreza Javadi and Mohammad Reza Pourshafie
Microbial Pathogenesis 111 118 (2017)

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

Monique Zagorec and Marie-Christine Champomier-Vergès
Microorganisms 5 (3) 56 (2017)

Co-factor engineering in lactobacilli: Effects of uncoupled ATPase activity on metabolic fluxes in Lactobacillus (L.) plantarum and L. sakei

Ida Rud, Christian Solem, Peter Ruhdal Jensen, Lars Axelsson and Kristine Naterstad
Metabolic Engineering 10 (5) 207 (2008)

Evidence for Involvement of at Least Six Proteins in Adaptation of Lactobacillus sakei to Cold Temperatures and Addition of NaCl

Anika Marceau, Monique Zagorec, Stéphane Chaillou, Thérèse Méra and Marie-Christine Champomier-Vergès
Applied and Environmental Microbiology 70 (12) 7260 (2004)

Physical and genetic map of the Lactobacillus sakei 23K chromosome The GenBank accession numbers for the sequences reported in this paper are given in Table 2 and the legend to Fig. 3.

Anne-Marie Dudez, Stéphane Chaillou, Lionel Hissler, et al.
Microbiology 148 (2) 421 (2002)