From: Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis
Bacterial strain | Source | Reference |
---|---|---|
L. sakei 23K | Sausage | |
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 | |
L. sakei MF1328 | Fermented sausage | [30] |
L. sakei MF1058 (TH1) | Vakuum-packed cooked meat, protective culture | |
L. sakei CCUG 31331a (DSM 15831b, R 14 b/a) | Fermented sausage, type strain for L. sakei subsp. carnosus | |
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 |