Latilactobacillus sakei

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Latilactobacillus sakei
Lactobacillus spp..JPG
Scientific classification
Domain:
Bacteria
Phylum:
Bacillota
Class:
Bacilli
Order:
Lactobacillales
Family:
Lactobacillaceae
Genus:
Latilactobacillus
Species:
L. sakei
Binomial name
Latilactobacillus sakei
(Katagiri et al. 1934) Zheng et al. 2020
Subspecies
  • subsp. carnosus(Torriani et al. 1996) Zheng et al. 2020
  • subsp. sakei(Katagiri et al. 1934) Zheng et al. 2020
Synonyms
  • Lactobacillus sakeicorrig. Katagiri et al. 1934 (Approved Lists 1980)
  • Lactobacillus sakeKatagiri et al. 1934 (Approved Lists 1980)
  • Lactobacillus bavaricusStetter 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]

Contents

Uses

Antilisterial strains of L. sakei are used in Europe for the production of saucisson and can be used for the conservation of fresh meat. [3]

L. sakei strains isolated from traditional dry sausage have a potential use as starter cultures. [4]

Inhibition of Listeria monocytogenes in chicken cold cuts can be obtained by addition of sakacin P and sakacin P-producing Lactobacillus sakei. [5]

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]

Kimchi Power is a brand which sells lactobacillus sakei.

Biochemistry

Bacteriocins production

Sakacins are bacteriocins of class II produced by L. sakei.

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]

In strain CTC 494, the presence of salt and a curing agent (sodium chloride and sodium nitrite) reduces the production of the antilisterial bacteriocin sakacin K. [12] Growth of CTC 494 is also dependent on nutrients availability. [13]

Lactocin S is a bacteriocin produced by strain L45 of Lactobacillus sakei. [14]

Exopolysaccharide biosynthesis

Strain 0–1 of L. sakei produces exopolysaccharides. [15]

Prevention

Eugenol is a chemical compound that can be used to reduce the presence of L. sakei [16] as it disrupts its cellular membranes. [17]

Genetics

Genetic diversity within L. sakei has been assessed through the use of specifically designed PCR primers for detection using randomly amplified polymorphic DNA, [18] or by multi-locus sequence typing. [19]

Bacteriocin genes

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 L45 of Lactobacillus sakei. [21]

Other genes

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]

Plasmids

A Theta-type plasmid 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]

Genome

The genome of the meat-borne lactic acid bacterium Lactobacillus sakei 23K has been published in 2005. [28]

It is composed of 1884661 nucleotides forming 1879 protein genes and 84 RNA genes. [29]

Related Research Articles

<span class="mw-page-title-main">Bacteriocin</span> Class of bacterially produced peptide antibiotics

Bacteriocins are proteinaceous or peptidic toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain(s). They are similar to yeast and paramecium killing factors, and are structurally, functionally, and ecologically diverse. Applications of bacteriocins are being tested to assess their application as narrow-spectrum antibiotics.

<i>Lactobacillus</i> Genus of bacteria

Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera.

<span class="mw-page-title-main">Lactobacillus delbrueckii subsp. bulgaricus</span> Subspecies of bacteria, used in yogurt

Lactobacillus Bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.

<i>Listeria monocytogenes</i> Species of pathogenic bacteria that causes the infection listeriosis

Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens. Twenty to thirty percent of foodborne listeriosis infections in high-risk individuals may be fatal. In the European Union, listeriosis continues an upward trend that began in 2008, causing 2,161 confirmed cases and 210 reported deaths in 2014, 16% more than in 2013. In the EU, listeriosis mortality rates also are higher than those of other foodborne pathogens. Responsible for an estimated 1,600 illnesses and 260 deaths in the United States annually, listeriosis ranks third in total number of deaths among foodborne bacterial pathogens, with fatality rates exceeding even Salmonella spp. and Clostridium botulinum.

<i>Lactococcus</i> Genus of bacteria

Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1. They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C.

<i>Lactococcus lactis</i> Species of bacterium

Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 μm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportunistic pathogen.

<i>Listeria</i> Genus of bacteria

Listeria is a genus of bacteria that acts as an intracellular parasite in mammals. As of 2024, 28 species have been identified. The genus is named in honour of the British pioneer of sterile surgery Joseph Lister. Listeria species are Gram-positive, rod-shaped, and facultatively anaerobic, and do not produce endospores.

Lactiplantibacillus plantarum is a widespread member of the genus Lactiplantibacillus and commonly found in many fermented food products as well as anaerobic plant matter. L. plantarum was first isolated from saliva. Based on its ability to temporarily persist in plants, the insect intestine and in the intestinal tract of vertebrate animals, it was designated as a nomadic organism. L. plantarum is Gram positive, bacilli shaped bacterium. L. plantarum cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8. Lactiplantibacillus plantarum can grow in the temperature range 12 °C to 40 °C. The viable counts of the "L. plantarum" stored at refrigerated condition (4 °C) remained high, while a considerable reduction in the counts was observed stored at room temperature.

Fructilactobacillus sanfranciscensis is a heterofermentative species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Francisco, where sourdough was found to contain the variety, though it is dominant in Type I sourdoughs globally. In fact, F. sanfranciscensis has been used in sourdough breads for thousands of years, and is used in 3 million tons of sourdough goods yearly. For commercial use, specific strains of F. sanfranciscensis are grown on defined media, freeze-dried, and shipped to bakeries worldwide.

<i>Lacticaseibacillus rhamnosus</i> Species of bacterium

Lacticaseibacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae. It is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating infections of the female urogenital tract, most particularly very difficult to treat cases of bacterial vaginosis. The species Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri are commonly found in the healthy female genito-urinary tract and are helpful to regain control of dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in dairy products such as fermented milk and as non-starter-lactic acid bacterium (NSLAB) in long-ripened cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis. Despite the rare infections caused by L. rhamnosus, the species is included in the list of bacterial species with qualified presumed safety (QPS) status of the European Food Safety Agency.

<span class="mw-page-title-main">Lactic acid bacteria</span> Order of bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

<span class="mw-page-title-main">Class II bacteriocin</span>

Class II bacteriocins are a class of small peptides that inhibit the growth of various bacteria.

Sakacins are bacteriocins produced by Lactobacillus sakei. They are often clustered with the other lactic acid bacteriocins. The best known sakacins are sakacin A, G, K, P, and Q. In particular, sakacin A and P have been well characterized.

<i>Pediococcus acidilactici</i> Species of bacterium

Pediococcus acidilactici is a species of Gram-positive cocci that is often found in pairs or tetrads. P. acidilactici is a homofermentative bacterium that can grow in a wide range of pH, temperature, and osmotic pressure, therefore being able to colonize the digestive tract. It has emerged as a potential probiotic that has shown promising results in animal and human experiments, though some of the results are limited. They are commonly found in fermented vegetables, fermented dairy products, and meat.

<span class="mw-page-title-main">Biopreservation</span>

Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with an increasingly robust scientific foundation. Beneficial bacteria or the fermentation products produced by these bacteria are used in biopreservation to control spoilage and render pathogens inactive in food. There are a various modes of action through which microorganisms can interfere with the growth of others such as organic acid production, resulting in a reduction of pH and the antimicrobial activity of the un-dissociated acid molecules, a wide variety of small inhibitory molecules including hydrogen peroxide, etc. It is a benign ecological approach which is gaining increasing attention.

<span class="mw-page-title-main">Fermented sausage</span> Type of preserved meat

Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including Lactobacillus species and Leuconostoc species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted.

Lactobacillus gasseri is a species in the genus Lactobacillus identified in 1980 by François Gasser and his associates.

Limosilactobacillus pontis is a rod-shaped, Gram-positive facultatively anaerobic bacterium. Along with other Lactobacillus species, it is capable of converting sugars, such as lactose, into lactic acid. Limosilactobacillus pontis is classified under the phylum Bacillota, class Bacilli, and is a member of the family Lactobacillaceae and is found to be responsible for the fermentation of sourdough, along with many other Lactobacillus species. This microorganism produces lactic acid during the process of fermentation, which gives sourdough bread its characteristic sour taste.

Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776. Its genome has been sequenced. Its name derives from the fact that it was first isolated from chill-stored meats. Its significance is that it thrives in anaerobic environments with a temperature around 2 °C, thus has been known to spoil vacuum-packed meat, yet it is not pathogenic and certain strains of L. carnosum are known to produce bactericides known to inhibit or kill Listeria monocytogenes.

Proteobiotics are natural metabolites which are produced by fermentation process of specific probiotic strains. These small oligopeptides were originally discovered in and isolated from culture media used to grow probiotic bacteria and may account for some of the health benefits of probiotics.

References

  1. ↑ 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 (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): 2782–2858. doi: 10.1099/ijsem.0.004107 . hdl: 10067/1738330151162165141 . ISSN   1466-5026. PMID   32293557.
  2. ↑ Gänzle, Michael G (2015). "Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage". Current Opinion in Food Science. Food Microbiology • Functional Foods and Nutrition. 2: 106–117. doi:10.1016/j.cofs.2015.03.001. ISSN   2214-7993.
  3. ↑ 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. PMID   11428578.
  4. ↑ 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.
  5. ↑ Katla, T.; Moretro, T.; Sveen, I.; Aasen, I. M.; Axelsson, L.; Rorvik, L. M.; Naterstad, K. (2002). "Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei". Journal of Applied Microbiology. 93 (2): 191–196. doi: 10.1046/j.1365-2672.2002.01675.x . PMID   12147066. S2CID   20566508.
  6. ↑ Carvalho, K. T. G.; Bambirra, F. H. S.; Kruger, M. F.; Barbosa, M. S.; Oliveira, J. S.; Santos, A. M. C.; Nicoli, J. R.; Bemquerer, M. P.; Miranda, A.; Salvucci, E. J.; Sesma, F. J. M.; Franco, B. D. G. M. (2009). "Antimicrobial compounds produced by Lactobacillus sakei subsp. Sakei 2a, a bacteriocinogenic strain isolated from a Brazilian meat product". Journal of Industrial Microbiology & Biotechnology. 37 (4): 381–390. doi: 10.1007/s10295-009-0684-y . PMID   20037770. S2CID   23601671.
  7. ↑ Tsuji, Atsushi; Kozawa, Miyuki; Tokuda, Koji; Enomoto, Toshiki; Koyanagi, Takashi (November 2018). "Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites". Current Microbiology. 75 (11): 1498–1505. doi:10.1007/s00284-018-1551-8. ISSN   1432-0991. PMID   30116836. S2CID   253818726.
  8. ↑ "Loss of normal microbial diversity may be culprit behind chronic sinusitis". 2012-09-13.
  9. ↑ "The Effect of Ophthalmic and Systemic Formulations of Latilactobacillus sakei on Clinical and Immunological Outcomes of Patients With Dry Eye Disease: A Factorial, Randomized, Placebo-controlled, and Triple-masking Clinical Trial". Probiotics Antimicrob Proteins. doi:10.1007/s12602-023-10079-1. PMID   37256485.
  10. ↑ 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. PMID   10709977. S2CID   10586800.
  11. ↑ Moretro, T.; Aasen, I. M.; Storro, I.; Axelsson, L. (2000). "Production of sakacin P by Lactobacillus sakei in a completely defined medium". Journal of Applied Microbiology. 88 (3): 536–545. doi: 10.1046/j.1365-2672.2000.00994.x . PMID   10747235. S2CID   45004318.
  12. ↑ 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)
  13. ↑ Leroy, F.; De Vuyst, L. (2001). "Growth of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494 in MRS Broth is Strongly Reduced Due to Nutrient Exhaustion: A Nutrient Depletion Model for the Growth of Lactic Acid Bacteria". Applied and Environmental Microbiology. 67 (10): 4407–4413. doi:10.1128/AEM.67.10.4407-4413.2001. PMC   93183 . PMID   11571136.
  14. ↑ Mørtvedt, C. I.; Nissen-Meyer, J.; Sletten, K.; Nes, I. F. (1991). "Purification and amino acid sequence of lactocin S, a bacteriocin produced by Lactobacillus sake L45". Applied and Environmental Microbiology. 57 (6): 1829–1834. doi:10.1128/AEM.57.6.1829-1834.1991. PMC   183476 . PMID   1872611.
  15. ↑ Degeest, B.; Janssens, B.; De Vuyst, L. (2001). "Exopolysaccharide (EPS) biosynthesis by Lactobacillus sakei 0-1: Production kinetics, enzyme activities and EPS yields". Journal of Applied Microbiology. 91 (3): 470–477. doi:10.1046/j.1365-2672.2001.01404.x. PMID   11556912. S2CID   24004024.
  16. ↑ Gill, A. O.; Holley, R. A. (2004). "Mechanisms of Bactericidal Action of Cinnamaldehyde against Listeria monocytogenes and of Eugenol against L. Monocytogenes and Lactobacillus sakei". Applied and Environmental Microbiology. 70 (10): 5750–5755. doi:10.1128/AEM.70.10.5750-5755.2004. PMC   522076 . PMID   15466510.
  17. ↑ 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. PMID   16417936.
  18. ↑ Berthier, F.; Ehrlich, S. D. (1999). "Genetic diversity within Lactobacillus sakei and Lactobacillus curvatus and design of PCR primers for its detection using randomly amplified polymorphic DNA". International Journal of Systematic Bacteriology. 49 (3): 997–1007. doi: 10.1099/00207713-49-3-997 . PMID   10425756.
  19. ↑ Chaillou, Stéphane; Lucquin, Isabelle; Najjari, Afef; Zagorec, Monique; Champomier-Vergès, Marie-Christine (2013). "Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary histories". PLOS ONE. 8 (9): e73253. Bibcode:2013PLoSO...873253C. doi: 10.1371/journal.pone.0073253 . ISSN   1932-6203. PMC   3777942 . PMID   24069179.
  20. ↑ Vaughan, A.; Eijsink, V. G. H.; Van Sinderen, D. (2003). "Functional Characterization of a Composite Bacteriocin Locus from Malt Isolate Lactobacillus sakei 5". Applied and Environmental Microbiology. 69 (12): 7194–7203. doi:10.1128/AEM.69.12.7194-7203.2003. PMC   309959 . PMID   14660366.
  21. ↑ 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. PMID   12423800.
  22. ↑ 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)
  23. ↑ 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. PMID   10553284.
  24. ↑ Maleret, C.; Lauret, R.; Ehrlich, S. D.; Morel-Deville, F.; Zagorec, M. (1998). "Disruption of the sole IdhL gene in Lactobacillus sakei prevents the production of both L- and D-Iactate". Microbiology. 144 (12): 3327–3333. doi: 10.1099/00221287-144-12-3327 . PMID   9884224.
  25. ↑ Alpert, C. -A.; Crutz-Le Coq, A. -M.; Malleret, C.; Zagorec, M. (2003). "Characterization of a Theta-Type Plasmid from Lactobacillus sakei: A Potential Basis for Low-Copy-Number Vectors in Lactobacilli". Applied and Environmental Microbiology. 69 (9): 5574–5584. doi:10.1128/AEM.69.9.5574-5584.2003. PMC   194969 . PMID   12957947.
  26. ↑ Sørvig, E.; Grönqvist, S.; Naterstad, K.; Mathiesen, G.; Eijsink, V. G. H.; Axelsson, L. (2003). "Construction of vectors for inducible gene expression inLactobacillus sakeiandL. Plantarum". FEMS Microbiology Letters. 229 (1): 119–126. doi: 10.1016/S0378-1097(03)00798-5 . PMID   14659551.
  27. ↑ Sørvig, E.; Mathiesen, G.; Naterstad, K.; Eijsink, V. G. H.; Axelsson, L. (2005). "High-level, inducible gene expression in Lactobacillus sakei and Lactobacillus plantarum using versatile expression vectors". Microbiology. 151 (7): 2439–2449. doi: 10.1099/mic.0.28084-0 . PMID   16000734.
  28. ↑ Chaillou, S. P.; Champomier-Vergès, M. C.; Cornet, M.; Crutz-Le Coq, A. M.; Dudez, A. M.; Martin, V. R.; Beaufils, S.; Darbon-Rongère, E.; Bossy, R.; Loux, V.; Zagorec, M. (2005). "The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K". Nature Biotechnology. 23 (12): 1527–1533. doi: 10.1038/nbt1160 . PMID   16273110.
  29. ↑ Lactobacillus sakei genome on KEGG at www.genome.jp

"Latilactobacillus sakei". National Center for Biotechnology Information (NCBI).

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