DESCRIPTION OF LATILACTOBACILLUS SAKEI SUBSP. SAKEI COMB. NOV.

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

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

L. sakei subsp. sakei strains produce ammonia from arginine and acetoin from glucose and they grow inthe presence of 10 % NaCl. The genome size of the type strain is 1.91 Mbp. The mol% G+C content of DNAis 41.1.

Isolated from sakestarter, fermented meat products, vacuumpackaged meat, sauerkraut and other fermented plant material, and human faeces [183].

Thetypestrainis T.S [K. Kitahara 37] T = ATCC 15521 T = LMG 9468 T = DSM 20017 T =CCUG 30501 T = CIP 103139 T =IFO (now NBRC) 15893 T = JCM 1157 T.

Genome sequence accession number: AZDN00000000.

16S rRNA gene accession number: AM113784.