Lactobacillus sakei corrig. Katagiri et al. 1934 (Approved Lists 1980)
Lactobacillus sake Katagiri et al. 1934 (Approved Lists 1980)
Lactobacillus bavaricus Stetter and Stetter 1980
Latilactobacillus sakei is the type species of the genus Latilactobacillus that was previously classified in the genus Lactobacillus.[1] It is homofermentative; hexoses are metabolized via glycolysis to lactic acid as main metabolite; pentoses are fermented via the Phosphoketolase pathway to lactic and acetic acids.[2]
Strain 2a of the subspecies L. sakei subsp. sakei can also be isolated from meat products.[6]
L. sakei is the dominant species during the manufacturing process of producing sake (Japanese rice wine) starter culture.[7]
Research suggests that L. sakei may play a role in maintaining healthy sinus cavities and preventing sinusitis.[8] A clinical study investigating the impact of probiotics in relieving the signs and symptoms of dry eye revealed promising results for the ophthalmic formulation of Latilactobacillus sakei, while the oral probiotic demonstrated no discernible benefits.[9]
In strain CCUG 42687, their production is dependent on nutrients, temperature and pH.[10] Using the same strain, sakacin P can be produced in a completely defined medium.[11]
Bacteriocin genes are located either on chromosomes or on plasmids. Strain 5 produces a plasmid-encoded bacteriocin that is identical to sakacin P, as well as two chromosomally encoded bacteriocins, which were designated sakacin T and sakacin X.[20]
LasX is a transcriptional regulator of the lactocin S biosynthetic genes in strain L45ofLactobacillus sakei.[21]
In strain LTH677, a starter organism used in meat fermentation, there is an oxygen-dependent regulation of the expression of the catalase gene katA.[22]
In strain LTH681, the stress operon dnaK has been characterized in 1999 as a heat shock protein gene.[23]
There is only one gene (IdhL) responsible for the lactic fermentation.[24]
ATheta-typeplasmid has been characterized in Lactobacillus sakei in 2003. It is a potential basis for Low-Copy-Number vectors in lactobacilli.[25]
Vectors for inducible gene expression in L. sakei can be constructed. The key elements of these vectors are a regulatable promoter involved in the production of the bacteriocins sakacin A and sakacin P and the genes encoding the cognate histidine protein kinase and response regulator that are necessary to activate this promoter upon induction by a peptide pheromone.[26][27]
^Bredholt, S.; Nesbakken, T.; Holck, A. (2001). "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". International Journal of Food Microbiology. 66 (3): 191–196. doi:10.1016/S0168-1605(00)00519-5. PMID11428578.
^Ammor, S.; Dufour, E.; Zagorec, M.; Chaillou, S. P.; Chevallier, I. (2005). "Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures". Food Microbiology. 22 (6): 529–538. doi:10.1016/j.fm.2004.11.016.
^Aasen, I. M.; Møretrø, T.; Katla, T.; Axelsson, L.; Storrø, I. (2000). "Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687". Applied Microbiology and Biotechnology. 53 (2): 159–166. doi:10.1007/s002530050003. PMID10709977. S2CID10586800.
^The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation. Frédéric Leroy and Luc de Vuyst, Appl. Environ. Microbiol., December 1999, vol. 65, no. 12, pages 5350-5356 (abstract)
^Gill, A. O.; Holley, R. A. (2006). "Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics". International Journal of Food Microbiology. 108 (1): 1–9. doi:10.1016/j.ijfoodmicro.2005.10.009. PMID16417936.
^Rawlinson, E. L. A.; Nes, I. F.; Skaugen, M. (2002). "LasX, a transcriptional regulator of the lactocin S biosynthetic genes in Lactobacillus sakei L45, acts both as an activator and a repressor". Biochimie. 84 (5–6): 559–567. doi:10.1016/S0300-9084(02)01420-7. PMID12423800.
^Oxygen-Dependent Regulation of the Expression of the Catalase Gene katA of Lactobacillus sakei LTH677. Christian Hertel, Gudrun Schmidt, Marc Fischer, Katja Oellers and Walter P. Hammes, Appl. Environ. Microbiol., April 1998, vol. 64, no. 4, pages 1359-1365 (abstract)
^Schmidt, G.; Hertel, C.; Hammes, W. P. (1999). "Molecular Characterisation of the dnaK Operon of Lactobacillus sakei LTH681". Systematic and Applied Microbiology. 22 (3): 321–328. doi:10.1016/S0723-2020(99)80039-3. PMID10553284.
