Lactobacillus sakei
| Lactobacillus sakei | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Phylum: | Firmicutes |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactobacillus |
| Species: | L. sakei |
| Binomial name | |
|
Lactobacillus sakei corrig. Katagiri et al. 1934 (Approved Lists 1980) emend. Klein et al. 1996 |
|
| Subspecies | |
|
Lactobacillus sakei L45 |
|
| Synonyms | |
|
Lactobacillus sake |
|
Lactobacillus sakei L45
Lactobacillus sakei subsp. carnosus
Lactobacillus sakei subsp. sakei
Lactobacillus sake
Lactobacillus bavaricus Stetter and Stetter 1980
Lactobacillus sakei is a bacterium species in the genus Lactobacillus. It is a facultatively heterofermentative Lactobacillus species (placed in Group II, with species able to produce either alcohol or lactic acid from sugars).
Antilisterial strains of L. sakei are used in Europe for the production of saucisson and can be used for the conservation of fresh meat.
Lactobacillus sakei strains isolated from traditional dry sausage have a potential use as starter cultures.
Inhibition of Listeria monocytogenes in chicken cold cuts can be obtained by addition of sakacin P and sakacin P-producing Lactobacillus sakei.
Strain 2a of the subspecies Lactobacillus sakei subsp. sakei can also be isolated from meat products.
New research suggests that L. sakei may play a role in maintaining healthy sinus cavities and preventing sinusitis.
Sakacins are bacteriocins of class II produced by L. sakei.
In strain CCUG 42687, their production is dependent on nutrients, temperature and pH. Using the same strain, sakacin P can be produced in a completely defined medium.
In strain CTC 494, the presence of salt and a curing agent (sodium chloride and sodium nitrite) reduces the production of the antilisterial bacteriocin sakacin K. Growth of CTC 494 is also dependent on nutrients availability.
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Wikipedia