Prophage-mediated endolysis of Latilactobacillus Sakei TMW 1.1290 induced by exogenous stress arising from food technologies

Prophage-mediated endolysis of Latilactobacillus Sakei TMW 1.1290 induced by exogenous stress arising from food technologies

Abstract Background Intracellular enzymes released during bacterial cell lysis contribute to the development of flavor and texture in fermented foods through the hydrolysis of proteins and fats. In fermented meat products this takes place only late in the fermentation process which limits its effect...

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Bibliographic Details
Main Authors: T Bardischewski, S Vallo, R Nitzsche, P Chanos, T Sieksmeyer, C Stühmeier-Niehe, K Aganovic, C Hertel
Format: Article
Language:English
Published: BMC 2025-07-01
Series:BMC Microbiology
Subjects:
Prophage induction
Starter cultures
Lytic enzymes
HHP
UV
PEF
Online Access:https://doi.org/10.1186/s12866-025-04161-7
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https://doi.org/10.1186/s12866-025-04161-7

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