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Published April 15, 2020 | Version v1
Taxonomic treatment Open

Latilactobacillus sakei SAKEI SUBSP. SAKEI 2020

Creators

Description

DESCRIPTION OF LATILACTOBACILLUS SAKEI COMB. NOV.

Latilactobacillus sakei (sa’ke.i. N.L. gen. n. sakei of sake).

Basonym: Lactobacillus sakei corrig. Katagiri, Kitahara and Fukami 1934, 157 (Approved Lists); emend. Klein etal. 1996

L. sakei strains are frequently slightly curved and irregular cells, especially during stationary growth phase. Many of the strains grow also at 2–4 °C, the majority of them produce L(+)-lactic acid in MRS broth [180].

Isolatedfrom sauerkraut, fermentedplant material, fermented seafood, cold smoked salmon, fermentedor refrigerated meat products, spontaneous sourdoughs, and prepacked finished dough [181]. It is used commercially as starter culture for fermented meats [58, 59].

Two subspecies are recognised: Latilactobacillus sakei subsp. carnosus and Latilactobacillus sakei subsp. sakei.

Notes

Published as part of 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, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 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, pp. 2782-2858 in International Journal of Systematic and Evolutionary Microbiology 70 on page 2815, DOI: 10.1099/ijsem.0.004107, http://zenodo.org/record/4730536

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Linked records

Additional details

Identifiers

URL
http://treatment.plazi.org/id/03A8D903D22E0260FFD0F8C9543A3171

Is part of
Journal article: 10.1099/ijsem.0.004107 (DOI)
Journal article: http://zenodo.org/record/4730536 (URL)
Journal article: http://publication.plazi.org/id/FF91A17BD20F0241FFA9FFF45102331E (URL)
Is source of
https://biodiversitypmc.sibils.org/collections/plazi/03A8D903D22E0260FFD0F8C9543A3171 (URL)
https://www.gbif.org/species/181762015 (URL)
https://www.checklistbank.org/dataset/7136/taxon/03A8D903D22E0260FFD0F8C9543A3171.taxon (URL)

Biodiversity

Family
Lactobacillaceae
Genus
Latilactobacillus
Kingdom
Bacteria
Order
Lactobacillales
Phylum
Firmicutes
Scientific name authorship
SAKEI SUBSP. SAKEI
Species
sakei
Taxonomic status
comb. nov.
Taxon rank
species
Taxonomic concept label
Latilactobacillus sakei SAKEI, 2020 sec. Zheng, Wittouck, Salvetti, Franz, Harris, Mattarelli, O'Toole, Pot, Vandamme, Walter, Watanabe, Wuyts, Felis, Gänzle & Lebeer, 2020

References

  • 180. Klein G, Dicks LMT, Pack A, Hack B, Zimmermann K et al. Emended descriptions of Lactobacillus sake (Katagiri, Kitahara, and Fukami) and Lactobacillus curvatus (Abo-Elnaga and Kandler): numerical classification revealed by protein figerprinting and identification based on biochemical patterns and DNA-DNA hybridizations. Int J Syst Bacteriol 1996; 46: 367 - 376.
  • 181. Chaillou S, Lucquin I, Najjari A, Zagorec M, Champomier- Verges M-C. Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary histories. PLoS One 2013; 8: e 73253.
  • 58. Ganzle MG. Fermented Foods. In: Doyle MP, Diez Gonzalez F, Hill C (editors). Food Microbiol. Fundam. Front, 5 th ed. ASM Press; 2019. pp. 855 - 900.
  • 59. Hutkins RW. Microbiology and technology of fermented foods, 2 nd. Chigaco, IL: IFT Press; 2019.

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