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Table 1 Strains used in this study.

From: Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis

Bacterial strain

Source

Reference

L. sakei 23K

Sausage

[66, 67]

L. sakei MF1053

Fermented fish (Norwegian "Rakfisk")

[30]

L. sakei LS 25

Commercial starter culture for salami sausage

[68]

L. sakei Lb790x

Meat

[69]

L. sakei LTH673

Fermented sausage

[70, 71]

L. sakei MF1328

Fermented sausage

[30]

L. sakei MF1058 (TH1)

Vakuum-packed cooked meat, protective culture

[9, 10]

L. sakei CCUG 31331a (DSM 15831b, R 14 b/a)

Fermented sausage, type strain for L. sakei subsp. carnosus

[27, 72]

L. sakei DSM 20017b (ATCC 15521c)

Sake, alcoholic beverage made by fermenting rice, type strain for L. sakei subsp. Sakei

[27]

L. sakei Lb16 (Lb1048d, CCUG 42687a)

Minced meat

[31, 73]

  1. a CCUG, Culture Collection, University of Gothenburg, Sweden.
  2. b DSM, Deutsche Samlung von Microorganismen und Zellkulturen, Braunschweig, Germany.
  3. c ATCC, American Type Culture Collection, Manassas, VA, USA.
  4. d Designation used in the strain collection at Federal Institute for Meat research, Kulmbach, Germany.