TY - T1 - Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition SN - / UR - http://hdl.handle.net/10138/298272 T3 - A1 - Andreevskaya, Margarita; Jääskelainen, Elina; Johansson, Per; Ylinen, Anne; Paulin, Lars; Björkroth, Johanna; Auvinen, Petri A2 - PB - Y1 - 2018 LA - eng AB - Psychrotrophic lactic acid bacteria (LAB) are the prevailing spoilage organisms in packaged cold-stored meat products. Species composition and metabolic activities of such LAB spoilage communities are determined by the nature of the meat product, storage conditions, and interspecies interactions. Our knowledge of system level responses of LAB during such interactions is very limited. To expand it, we studied interactions between three common psychrotrophic spoilage LAB (Leuconostoc gelidum, Lact... VO - IS - SP - OP - KW - food spoilage; interspecies interactions; Lactobacillus oligofermentans; Lactococcus piscium; Leuconostoc gelidum subsp gasicomitatum; RNA sequencing; LACTIC-ACID BACTERIA; DELBRUECKII SUBSP BULGARICUS; BACILLUS-SUBTILIS NATTO; STREPTOCOCCUS-THERMOPHILUS; TRANSCRIPTOME ANALYSIS; ESCHERICHIA-COLI; GENOME SEQUENCE; SACCHAROMYCES-CEREVISIAE; SHELF-LIFE; SP NOV.; 1183 Plant biology, microbiology, virology N1 - PP - ER -