(PDF 106 KB) Additional file 2: Table S3 Proteins over-expressed

(PDF 106 KB) Additional file 2: Table S3. Proteins over-expressed in L. sakei MF1053. Presents #click here randurls[1|1|,|CHEM1|]# 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

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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 Thiamet G 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.

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