Lactobacillus sakei
A Microbial Biorealm page on the genus Lactobacillus sakei
Classification
Higher order taxa
Bacteria; Firmicutes; Lactobacillales; Lactobacillaceae; Lactobacillus
Genus
Genus: Lactobacillus; Species: sakei
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NCBI: Taxonomy |
Description and significance
Lactobacillus sakei is a gram-positive anaerobic bacterium commonly found living on fresh meat and fish. This bacterium provides valuable uses in fermentation of meat products as well as exhibits properties that allow for better preservation and storage of fresh meats and fish. It is the predominant bacteria used for meat fermentation in Europe, whereas Pediococcus pentosaceus tends to be widely used in the United States. It took its name from rice alcohol, or sake, which was the product that it was first described in.
Sequencing Lactobacillus sakei’s genome was important in examining why this bacterium is so well adapted to meat. A team of INRA researchers was indeed able to determine its genome and found that its effectiveness in fermentation and food storage is indicative of its ability to sustain life even under challenging environmental conditions, its ability to produce toxics to kill other bacteria, and its capability to use nutrients in meat for self growth.
Genome structure
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Bacillus Licheniformis is a Gram positive, thermophillic bacterium. Its optimal growth temperature is 50°C, but it can also survive at much higher temperatures. Its optimal temperature for
Cell structure and metabolism
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Ecology
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Pathology
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Application to Biotechnology
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Current Research
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References
Edited by student of Rachel Larsen and Kit Pogliano
