DESCRIPTION OF LATILACTOBACILLUS SAKEI COMB. NOV.

Latilactobacillus sakei (sa’ke.i. N.L. gen. n. sakei of sake).

Basonym: Lactobacillus sakei corrig. Katagiri, Kitahara and Fukami 1934, 157 (Approved Lists); emend. Klein etal. 1996

L. sakei strains are frequently slightly curved and irregular cells, especially during stationary growth phase. Many of the strains grow also at 2–4 °C, the majority of them produce L(+)-lactic acid in MRS broth [180].

Isolatedfrom sauerkraut, fermentedplant material, fermented seafood, cold smoked salmon, fermentedor refrigerated meat products, spontaneous sourdoughs, and prepacked finished dough [181]. It is used commercially as starter culture for fermented meats [58, 59].

Two subspecies are recognised: Latilactobacillus sakei subsp. carnosus and Latilactobacillus sakei subsp. sakei .