Latilactobacillus sakei, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020, A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology 70 (4), pp. 2782-2858 : 2815

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 et al. 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].

Isolated from sauerkraut, fermented plant material, fermented seafood, cold smoked salmon, fermented or 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 .