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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.