Latilactobacillus sakei SAKEI SUBSP. SAKEI 2020
- Dataset
- 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
- Rank
- SPECIES
Classification
- kingdom
- Bacteria
- phylum
- Firmicutes
- class
- Bacilli
- order
- Lactobacillales
- family
- Lactobacillaceae
- genus
- Latilactobacillus
- species
- Latilactobacillus sakei
description
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.
discussion
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].