Lactobacillus sakei

Latilactobacillus sakei (formerly Lactobacillus sakei): A Comprehensive Reference

1. Identity, Taxonomy, and Nomenclature

Current accepted name: Latilactobacillus sakei (Katagiri et al. 1934) Zheng et al. 2020
Former name (still widely used in the literature): Lactobacillus sakei
Common abbreviation: L. sakei

Latilactobacillus sakei originated in Japanese sake and was first described by Katagiri et al. in 1934. Based on whole genome sequence (WGS) data, it belongs to a defined phylogenetic grouping; on the basis of 16S rRNA sequences, lactobacilli are distributed into seven groups, one of which is specifically designated the Lactobacillus sakei group (sa). Within this group, L. sakei has been described as closely related to Lactobacillus curvatus, Lactobacillus fuchuensis, and Lactobacillus graminis — all psychrotrophic species known to be adapted to the meat environment, particularly the low temperatures used during meat product storage.

The full taxonomic lineage of the type strain is: cellular organisms → Bacteria → Bacillati → Bacillota → Bacilli → Lactobacillales → Lactobacillaceae → Latilactobacillus → Latilactobacillus sakei → Latilactobacillus sakei subsp. sakei. The most important intraspecific classification produced so far has separated L. sakei strains into two subspecies: L. sakei subsp. sakei and L. sakei subsp. carnosus, a classification originally based on the soluble cell protein profiles of 50 strains from a single laboratory collection and subsequently validated by RAPD (randomly amplified polymorphic DNA) analysis.

L. sakei is a facultative heterofermentative and Gram-positive anaerobic lactic acid bacterium (LAB). It is specifically described as psychrotrophic — able to grow at refrigeration temperatures. The complete circular chromosome of the sequenced reference strain 23K spans 1,884,661 base pairs and encodes 1,883 predicted genes. Despite the modest genome size, it contains seven rRNA gene clusters, a redundancy thought to contribute to its ability to flourish in complex microbial ecosystems; at the gene product level, its genome shares the highest level of conservation (66%) with Lactiplantibacillus plantarum.

Natural Sources and Ecological Niches

Lactobacillus sakei is a food-borne bacterium naturally found in meat and fish products. This bacterium, originally described in rice alcohol (sake), is commonly found in fresh meat and fish and is used as a starter culture. The species is primarily derived from fermented meat and vegetable products and is also found in human feces.

L. sakei plays an important role in meat fermentation and in the preservation of fresh meat; interestingly, it is also found in the Korean traditional food kimchi, which has mainly vegetable ingredients. Whole-genome sequence database analyses confirm that Latilactobacillus sakei is isolatable from at least six different plant sources, including food crops, silage, flowers, food items, and compost. Lactobacillus sakei has been described as a predominant species in Argentinean salted anchovies and Tunisian salted raw anchovies.

Common Forms and Preparations

L. sakei is encountered in several forms depending on the context of use:

• Meat and fish starter cultures: Selected strains are widely used as starter cultures in dry fermented sausage production, together with strains of L. curvatus, Pediococcus pentosaceus, and P. acidilactici.
• Traditional fermented foods: The bacterium occurs naturally in kimchi (Korea), sake (Japan), and various Mediterranean fermented sausages. Molecular typing of spontaneously fermented sausages from Italy, Spain, Croatia, and Slovenia has found Latilactobacillus sakei to be the dominant species, accounting for 59.6% of characterized strains.
• Probiotic dietary supplements: Certain strains are formulated as freeze-dried powders intended for oral or topical (intranasal) use, primarily targeting the sinus microbiome. These are available commercially in powder form.
• Biopreservation agents: The organism is widely used in the manufacture of fermented meats and has biotechnological potential in biopreservation and food safety.

2. Traditional and Historical Use

L. sakei has been consumed as part of traditional fermented food cultures for centuries — though historically the organism was not identified or understood as a discrete bacterial species; its presence was an inherent consequence of food fermentation traditions rather than intentional use of the microorganism itself.

Japan: Sake Fermentation

L. sakei plays an important role in the traditional Japanese sake fermentation process. It can release metabolites such as amines, amino acids, organic acids, and sugars into the growth medium, and some of these metabolites affect the taste of the fermented product. The species takes its very name from sake, reflecting the central role of this beverage in its initial scientific description in 1934. The traditional method of rice-wine brewing was first industrialized by Japanese brewers in the early 20th century, who adopted pure starter cultures in combination with manufacturing technology developed in Europe.

Korea: Kimchi and Long-Fermented Vegetable Foods

Strains of L. sakei have been isolated from mukeunji, a long-fermented kimchi produced in South Korea. The lactic acid bacteria microecosystem documented in certain kimchi preparations consists of Lb. sakei, Ln. gelidum, Ln. lactis, Ln. mesenteroides, W. confusa, and W. soli. Kimchi is a traditional fermented food produced with a variety of vegetables and is characterized by its distinctive flavors and diverse microbial community. Research suggests that this style of preservation was practiced in Korea by the 13th century, initially using turnips rather than cabbage; the popularity of radish and cabbage kimchi only came about in the 16th century, alongside the use of chili peppers.

Europe: Fermented Sausages

Fermented meat products represent an important industrial sector in Europe, particularly in the Mediterranean countries, where the presence of numerous local productions still obtained through spontaneous fermentation is recognized as a formidable treasury of unexplored microbial biodiversity. L. sakei is highly adapted to grow in meat environments, where it can outcompete undesired microorganisms including pathogenic species; for this reason, it is often responsible for the natural fermentation of dry fermented sausages. The presence of this organism in European dry-cured and fermented sausages predates the modern food industry and reflects centuries-old artisan meat curing traditions across Germany, France, Italy, Spain, and neighboring countries.

3. Key Constituents and Active Compounds

Bacteriocins: Sakacins and Lactocins

Among the lactic acid bacteria found in meat and meat products, Lactobacillus sakei and Lactobacillus curvatus have been described as the main producers of antimicrobial compounds, being responsible for the production of sakacins and curvacins, respectively. The compound excreted by the prototype strain L. sake Lb 706 was active against various lactic acid bacteria and Listeria monocytogenes; its proteinaceous nature, narrow inhibitory spectrum, and bactericidal mode of action indicated that this substance is a bacteriocin, designated sakacin A.

The mode of action of at least one characterized bacteriocin (Sakacin ZFM225) is related to the formation of cell membrane porosity. Bacteriocins from Lactobacillus sakei mainly inhibit the growth of Listeria monocytogenes, but the class has demonstrated broad-spectrum inhibitory activity against foodborne pathogens such as Pseudomonas aeruginosa, Micrococcus luteus, and Staphylococcus aureus. Gene studies have identified the following bacteriocin-encoding genes in L. sakei: sppQ (sakacin Q) and sppA (sakacin P).

Organic Acids and Fermentation Metabolites

L. sakei uses sugars as its main energy sources: hexose fermentation is homolactic while pentoses such as ribose are fermented through the heterolactic pathway. The primary fermentation product is L-lactic acid, which acidifies the local environment, inhibiting the growth of competing or pathogenic microorganisms. The species can also release amines, amino acids, organic acids, and sugars into the growth medium.

Genome-Encoded Adaptive Capacities

Genome sequencing of the reference strain 23K revealed a specialized metabolic repertoire, including purine nucleoside scavenging that may contribute to its ability to successfully compete on raw meat products, as well as many genes responsible for robustness during food processing — particularly resilience against changing redox and oxygen levels. The genome contains seven rRNA gene clusters, a redundancy thought to contribute to the organism's ability to flourish in complex microbial ecosystems.

Genomics and metabolomics have revealed unique metabolic pathways in L. sakei and molecular mechanisms underlying its competitive advantages in different habitats, which are mostly attributed to its flexible carbohydrate metabolism, cold tolerance, acid and salt tolerance, ability to cope with oxygen changes, and heme uptake.

Cold Adaptation Mechanisms

L. sakei upregulates the expression of the arc operon under low-temperature conditions to utilize arginine as a primary energy source; this mechanism has also been observed in kimchi fermented at various low temperatures, suggesting that arginine plays a critical role in supporting the growth of L. sakei at low temperatures. Gene enrichment analyses indicate that pathways related to fatty acid degradation, ABC transporters, and amino acid biosynthesis are differentially regulated at low temperatures. Using two-dimensional electrophoresis, researchers observed significant variation in a set of 21 proteins when cells were grown at 4°C or in the presence of 4% NaCl; six proteins could be identified by N-terminal sequencing, of which two belong to carbon metabolic pathways and four are classified as general stress proteins.

Biofilm and Colonization Factors

Genes potentially responsible for biofilm formation and cellular aggregation that may assist the organism to colonize meat surfaces were identified in the 23K genome sequence. In the context of probiotic use, tolerance to the acidic environment of the stomach is a desirable requirement of putative probiotics to reach the intestine and ultimately elicit beneficial effects; the adherence of a strain to the gut epithelium is closely associated with colonization and eventually the expression of beneficial functions.

4. Scientific Evidence by Area of Use

4.1 Sinus Health and Chronic Rhinosinusitis (CRS)

The most widely discussed potential health application of L. sakei as a probiotic organism concerns the upper respiratory tract — specifically the sinus microbiome and its relationship to chronic rhinosinusitis (CRS).

Foundational Microbiome Research (Human Cohort Study, 2012)

A large number of taxa exhibiting the most significant reductions in relative abundance in CRS patients belonged to the order Lactobacillales; these species included known probiotic species such as Lactobacillus sakei as well as other phylogenetically distinct lactic acid bacteria. Using comparative microbiome profiling of a cohort of CRS patients and healthy subjects, Abreu et al. (2012) demonstrated that the sinus microbiota of CRS patients exhibits significantly reduced bacterial diversity compared with that of healthy controls; multiple phylogenetically distinct lactic acid bacteria were depleted concomitant with an increase in the relative abundance of a single species, Corynebacterium tuberculostearicum.

The team recapitulated the conditions observed in the human cohort in a murine model, confirmed the pathogenic potential of C. tuberculostearicum and the critical necessity for a replete mucosal microbiota to protect against this species. Moreover, Lactobacillus sakei, identified from comparative microbiome analyses as a potentially protective species, defended against C. tuberculostearicum infection. This study, published in Science Translational Medicine (2012; 4:151ra124), is the foundational scientific reference for the hypothesis that L. sakei acts as a sinus commensal protector.

The study showed the capability of C. tuberculostearicum to induce a CRS phenotype, particularly in conjunction with a depleted host commensal community; co-inoculation of C. tuberculostearicum with Lactobacillus sakei, a putative probiotic, resulted in a reduced abundance of C. tuberculostearicum.

Species such as Lactobacillus sakei protect the epithelium of the rhino-sinus mucosa through competitive inhibition of Corynebacterium tuberculostearicum. Nasal inoculation of large numbers of C. tuberculostearicum in the presence of a complete (healthy) sinus microbiota resulted in an increase in the number of mucin-secreting goblet cells; animals treated with both an antibiotic and C. tuberculostearicum showed profound goblet cell hyperplasia.

Critical Limitation

In the Abreu et al. murine model, Lactobacillus sakei represented a potentially protective species; however, the finding of this single protective species has not been confirmed by others in independent studies. The aforementioned studies highlight the difficulties in identifying promising probiotic microbes and the need for large, well-controlled clinical trials that demonstrate significant improvements in clinical, microbiologic, and inflammatory outcomes in CRS.

Randomized Controlled Trial with Topical Lactic Acid Bacteria (2018)

A published randomized controlled trial assessed a topical lactic acid bacterial preparation in CRS without nasal polyps (CRSsNP); SNOT-22 scores were assessed before and after treatment with LAB and sham (pooled data). Statistically significant differences were neither seen between LAB and sham (p = 0.082) nor between observations before and after LAB (p = 0.862) and sham (p = 0.577), respectively. This trial did not demonstrate clinical benefit for the tested LAB preparation in CRSsNP.

Ongoing Phase 2 Clinical Trial

A double-blind Phase 2 randomized controlled trial (ClinicalTrials.gov NCT05427695) is randomizing patients to Lactobacillus sakei or saline nasal irrigation, twice daily for 14 days, with patient assessments based on history, endoscopic exams, culture swabs of the sinuses, bacterial burden and taxa, SNOT-22 survey, and a visual analog scale for pain, occurring before treatment, immediately after completion of irrigations, and 6 weeks after initial enrollment. A total of 60 subjects are being randomized evenly — 30 patients in the saline group and 30 in the Lactobacillus sakei group. Results of this trial are not yet available.

Evidence strength for CRS: Preliminary. Foundational evidence derives from one human microbiome cohort study and murine model experiments. The single completed RCT with topical LAB did not show significant benefit. The ongoing Phase 2 RCT will provide more robust data. No large, independently replicated clinical trials have confirmed benefit to date.

4.2 Metabolic Health: Obesity and Non-Alcoholic Fatty Liver Disease (NAFLD)

Human Clinical Trial: Anti-Obesity

A clinical trial evaluated the efficacy of Lactobacillus sakei OK67 (DW2010), a lactic acid bacterium, in reducing body and visceral fat in overweight individuals (BMI ≥25 kg/m² and <30 kg/m²) aged 20–60 years; a total of 100 subjects placed in a lifestyle modification program were randomly assigned to receive either DW2010 (2.0 g/day, 1.0 × 10¹⁰ CFU) or a placebo for 12 weeks.

Preclinical Evidence: NAFLD

A study aimed to evaluate the effects of Lactobacillus sakei MJM60958 on NAFLD in vitro and in vivo. In in vitro tests, MJM60958 significantly inhibited lipid accumulation by 46.79% in HepG2 cells stimulated with oleic acid and cholesterol. In the animal study, MJM60958 administration in a high-fat diet-induced NAFLD mouse model significantly reduced body weight and liver weight, and controlled ALT, AST, triglyceride, BUN, and uric acid levels in the blood; treatment also reduced steatosis scores in liver tissues, serum leptin and interleukin levels, and increased serum adiponectin content.

Administration of MJM60958 increased the relative abundance of specific microbial taxa such as Verrucomicrobia (abundant in non-NAFLD mice) and reduced Firmicutes; it also affected the modulation of gut microbiota and altered the strain profile of short-chain fatty acid (SCFA) production in the cecum.

Preclinical Evidence: Obesity

L. sakei ADM14 was evaluated for anti-obesity effects in a high-fat diet-induced obese mouse model; prior to in vivo testing, L. sakei ADM14 was shown to inhibit adipogenesis through in vitro test and genetic analysis. Mice were orally administered the bacterium daily, and results showed that administration reduced weight gain, epididymal fat expansion, and total blood cholesterol and glucose levels, and significantly decreased expression of lipid-related genes in the epididymal fat pad.

Evidence strength for metabolic health: Preliminary to moderate. One human RCT has been conducted (DW2010 strain, 100 subjects), but human evidence is generally limited to this single trial. Multiple preclinical (mouse model) studies support mechanisms but cannot be directly extrapolated to humans. No systematic reviews or meta-analyses have confirmed clinical efficacy.

4.3 Inflammatory Bowel Disease / Colitis

Inflammatory bowel disease (IBD) is an intestinal chronic inflammatory disease whose incidence is steadily increasing and is closely related to the intestinal microbiota. In a study evaluating the protective effect of Lactobacillus sakei CVL-001, isolated from Baechu kimchi, on dextran sulfate sodium (DSS)-induced colitis in mice, oral administration alleviated weight loss and disease activity in the colitis mice, and the length and histopathology of the colon improved.

The probiotic potential of L. sakei HEM 224 in diverse mucosal areas was shown in two different models: a murine model with colitis induced by dextran sulfate sodium (DSS) and an allergic airway inflammation model induced by ovalbumin (OVA). In the colitis model, oral administration of L. sakei HEM 224 improved colitis physiology with immunomodulation, enhancement of barrier components, and gut microbiota alteration.

Evidence strength for IBD/colitis: Preclinical only. All available evidence derives from DSS-induced murine colitis models. No human clinical trials have been reported for this indication.

4.4 Atopic Dermatitis and Allergic Inflammation

Lactobacillus sakei strain WIKIM30, isolated from kimchi, was investigated for its immunomodulatory properties in a mouse model of atopic dermatitis (AD) induced by 2,4-dinitrochlorobenzene (DNCB). The study found that WIKIM30 promoted regulatory T cell (Treg) differentiation by inducing dendritic cells with tolerogenic properties. The production of the Th2-associated cytokine IL-4 was decreased, while the Treg-associated cytokine IL-10 was increased in splenocytes from ovalbumin-sensitized mice. Oral administration of L. sakei WIKIM30 significantly reduced AD-like skin lesions and serum immunoglobulin E and IL-4 levels while decreasing Th2 cytokines (IL-4, IL-5, and IL-13) in peripheral lymph nodes and enhancing Treg differentiation and IL-10 secretion.

Evidence strength for atopic dermatitis: Preclinical only. Evidence is limited to murine models. No human randomized controlled trials have been completed for this indication.

4.5 Airway Inflammation

The probiotic potential of L. sakei HEM 224 was studied using both a murine colitis model and an allergic airway inflammation model induced by ovalbumin (OVA). Several L. sakei strains showed potential as putative probiotics through immune system regulation, microbiota modulation, and barrier reinforcement; researchers have recently attempted to expand the application of L. sakei strains to distal parts such as the pulmonary system, however, more research on L. sakei strains is still required.

Evidence strength for airway inflammation: Preclinical only. As with IBD and atopic dermatitis, current data come exclusively from animal models.

4.6 Food Biopreservation and Pathogen Inhibition

This is the area where L. sakei evidence is strongest and most established, though it concerns food safety rather than human therapeutic outcomes.

Lamb inoculated with the sakacin-A-producing L. sakei Lb706 had lower Listeria monocytogenes populations than lamb inoculated with a bacteriocin-negative variant; in beef packs inoculated with Clostridium estertheticum spores and L. sakei strains 27, 44, or 63, development of blown-pack spoilage was delayed by up to one week; and Campylobacter jejuni inoculated onto beef was recovered from fewer packs when co-inoculated with 3,000 CFU/cm² of L. sakei strains.

Vacuum-packaged beef frankfurters treated with semi-purified bacteriocins from Latilactobacillus sakei exhibited pathogen levels reduced to below the detectable limit.

Evidence strength for biopreservation: Strong and well-established. This application is backed by decades of research, is widely implemented commercially, and represents the most rigorously documented role of L. sakei.

5. Body Systems and Health Areas of Association

• Upper Respiratory Tract / Sinus Microbiome: Known probiotic species such as Lactobacillus sakei are among the most significantly depleted taxa in the sinus microbiota of CRS patients.
• Gastrointestinal Tract / Gut Microbiome: Several L. sakei strains showed potential as putative probiotics through immune system regulation, microbiota modulation, and barrier reinforcement.
• Hepatic / Metabolic System: In murine NAFLD models, administration of Lactobacillus sakei MJM60958 reduced body weight and liver weight and attenuated NAFLD-related biomarkers such as ALT, AST, TG, BUN, and uric acid, and reduced hepatic damage.
• Immune System (Adaptive Immunity): WIKIM30 promoted regulatory T cell (Treg) differentiation by inducing dendritic cells with tolerogenic properties; the production of the Th2-associated cytokine IL-4 was decreased, while that of the Treg-associated cytokine IL-10 was increased.
• Skin (Allergic/Inflammatory): Murine data suggest a role in modulating Th2-driven skin inflammation, but human evidence is absent.
• Meat and Food Safety (Applied Microbiology): Lactobacillus sakei is considered to be one of the most important bacterial species involved in meat fermentation and bio-preservation.

6. Dosage Forms and Reported Dosages

Dosages in scientific studies vary substantially depending on the strain, the indication studied, and the route of administration. The following are dosages reported in the cited literature; these should not be interpreted as recommended dosages:

• Human clinical trial (anti-obesity, DW2010/OK67 strain): 100 subjects received either DW2010 at 2.0 g/day, delivering 1.0 × 10¹⁰ CFU, or a placebo for 12 weeks.
• Human clinical trial (topical sinus irrigation, ongoing Phase 2 RCT): Participants are asked to perform nasal irrigations 2 times per day for 14 days.
• Adherence testing (in vitro, MJM60958): The adherence rate of MJM60958 to HT-29 cells was 5.09%, which was significantly higher than that of the reference strain LGG (3.19%).
• Preclinical oral administration (mouse models): In anti-obesity mouse experiments, mice were orally administered 0.85% saline supplemented or not with L. sakei ADM14 to the high-fat diet group and normal diet group daily. Specific CFU dosages in individual mouse studies vary and are not directly translatable to human doses.

No standardized human dosage for any therapeutic indication has been established or endorsed by any major regulatory authority. Dosage forms available commercially include freeze-dried probiotic powders for oral consumption and, in certain products, powders intended for intranasal application via nasal rinse.

7. Safety Considerations and Interactions

General Safety Status

This group of microorganisms (LAB) is considered safe for consumption, has a long tradition as food-grade bacteria, and may exert a bioprotective or inhibitory effect against other microorganisms as a result of competition for nutrients and/or the production of bacteriocins or other antagonistic compounds such as organic acids, hydrogen peroxide, and enzymes.

Safety Assessments per EFSA Criteria

L. sakei HEM 224 showed negative results for hemolysis, biogenic amine production, and transferable antibiotic resistance in EFSA-guided safety screening. The MIC values of the target strain were below or similar to the EFSA cut-off values for all tested antibiotics, and no acquired antibiotic resistance genes were detected via the ResFinder program; these data suggested L. sakei HEM 224 to be safe for human consumption.

Strain MJM60958, tested against nine types of antibiotics using EFSA-recommended cut-off values, was susceptible to all antibiotics; moreover, hemolytic activity, mucin degradation activity, D-lactate production, bile salt deconjugation, or biogenic amine production was not exhibited by MJM60958.

Strain-Specific Variability in Safety Profile

A critically important finding is that safety properties are strain-specific, not species-wide. One bacteriocinogenic strain, Ltb. sakei subsp. sakei 2a, generated positive PCR results on the DNA level for vanA (vancomycin resistance), hyl (hyaluronidase), esp (enterococcal surface protein), ace (adhesion of collagen), and cilA (cytolisin), and a high virulence profile when examined for the presence of virulence factors; cytolysis has been described as both a virulence and an antibacterial factor. This finding underscores that individual strain characterization — not species-level assumptions — is required before any clinical use.

Antibiotic Resistance in Mediterranean Fermented Sausage Strains

Studies of Latilactobacillus sakei strains from Mediterranean spontaneously fermented sausages revealed minimum inhibitory concentrations indicating high resistance to streptomycin (27%), tetracycline (16%), gentamycin (14%), and kanamycin (13%), with a geographical distribution of resistant biotypes. The amino-biogenic potential of the strains was assessed, confirming the absence of this trait among L. sakei. The presence of streptomycin and tetracycline resistance underscores the need for antibiotic resistance profiling on a per-strain basis before probiotic use.

Drug Interactions (Strain-Specific Laboratory Data)

Growth inhibition of Ltb. sakei subsp. sakei 2a was recorded in the presence of Arotin (a selective serotonin reuptake inhibitor antidepressant, MIC 1.0 mg/mL), Atlansil (an antiarrhythmic, MIC 0.625 mg/mL), diclofenac potassium (an NSAID, MIC 2.5 mg/mL), and Spidufen (an NSAID, MIC 15.0 mg/mL). These findings are from a single in vitro study examining one strain and cannot be generalized to the species as a whole or to clinical drug interaction predictions without further investigation.

Oxygen Sensitivity

As L. sakei is a psychrotrophic and facultative anaerobic species, it is favored by oxygen-depleted environments or vacuum packaging and cold temperature — conditions prevalent in meat product storage. This anaerobic preference also poses a practical challenge for probiotic formulation, as maintaining viability of the organisms in ambient conditions requires protective encapsulation or storage under specific atmospheric conditions.

Transient Gut Colonization

The available evidence suggests that L. sakei, like most probiotic organisms, does not establish permanent colonization. A few studies have specifically looked at whether probiotics permanently colonize in the gut, and the typical finding from gut research has been that there is no colonization from probiotics and the bacteria leave the body within a week.

Absence of Systematic Review or Regulatory Health Claims

As of the available literature, no official health claim for Latilactobacillus sakei has been authorized by the European Food Safety Authority (EFSA), the U.S. Food and Drug Administration (FDA), or any equivalent national regulatory body for any specific medical indication. The existing studies highlight the difficulties in identifying promising probiotic microbes and the need for large, well-controlled clinical trials that demonstrate significant improvements in clinical, microbiologic, and inflammatory outcomes. The species holds Qualified Presumption of Safety (QPS) status at the genus level within the EU framework for Lactobacillus organisms broadly, but individual strains proposed for specific therapeutic use remain subject to additional safety evaluation.

References

• Zagorec M, Champomier-Vergès MC. Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products. Microorganisms. 2017. PMC5620647
• Chaillou S et al. The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K. Nature Biotechnology. 2005;23:1527–1533.
• Abreu NA et al. Sinus microbiome diversity depletion and Corynebacterium tuberculostearicum enrichment mediates rhinosinusitis. Sci Transl Med. 2012;4(151):151ra124.
• Abreu NA et al. Sinus Microbiome Diversity Depletion and Corynebacterium tuberculostearicum Enrichment Mediates Rhinosinusitis. PMC4786373.
• Boase S et al. The microbiome of the upper airways: focus on chronic rhinosinusitis. World Allergy Organ J. 2015. PMC4306241.
• Cope EK, Lynch SV. THE MICROBIOME AND CHRONIC RHINOSINUSITIS. PMC7154041.
• Cope EK, Lynch SV. Unraveling the role of the microbiome in chronic rhinosinusitis. J Allergy Clin Immunol. 2022.
• Rasmussen J et al. Clinical efficacy of a topical lactic acid bacterial microbiome in chronic rhinosinusitis: A randomized controlled trial. Int Forum Allergy Rhinol. 2018. PMID:29299516.
• Mozzanica F et al. The Role of Probiotics in Chronic Rhinosinusitis Treatment: An Update. PMC8701913.
• ClinicalTrials.gov NCT05427695. Topical Probiotic Sinus Irrigations for Treating Chronic Sinusitis.
• Kim SW et al. Effect of Lactobacillus sakei OK67 in Reducing Body and Visceral Fat in Lifestyle-Modified Overweight Individuals: A 12-Week, Randomized, Double-Blind, Placebo-Controlled Clinical Trial. PMC10346514.
• Lactobacillus sakei MJM60958 as a Potential Probiotic Alleviated Non-Alcoholic Fatty Liver Disease in Mice Fed a High-Fat Diet. PMC9658623.
• Won SM et al. Lactobacillus sakei ADM14 Induces Anti-Obesity Effects and Changes in Gut Microbiome in High-Fat Diet-Induced Obese Mice. Nutrients. 2020. PMC7761388.
• Oral Administration of Lactobacillus sakei CVL-001 Improves Recovery from DSS-Induced Colitis in Mice by Microbiota Modulation. PMC10222668.
• Lactobacillus sakei WIKIM30 Ameliorates Atopic Dermatitis-Like Skin Lesions by Inducing Regulatory T Cells. PMC6102352.
• Multifunctional effects of Lactobacillus sakei HEM 224 on the gastrointestinal tract and airway inflammation. Scientific Reports. 2023. PMC10589218.
• Beneficial and Safety Properties of a Bacteriocinogenic and Putative Probiotic Latilactobacillus sakei subsp. sakei 2a Strain. PMC11640536.
• Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages. PMC9497648.
• Population Genetics of Lactobacillus sakei Reveals Three Lineages with Distinct Evolutionary Histories. PMC3777942.
• Identification, technological and safety characterization of Lactobacillus sakei and Lactobacillus curvatus isolated from Argentinean anchovies. PMC3685713.
• Schillinger U, Lücke FK. Antibacterial activity of Lactobacillus sake isolated from meat. Appl Environ Microbiol. 1989. PMC202976.
• Evidence for involvement of at least six proteins in adaptation of Lactobacillus sakei to cold temperatures and addition of NaCl. PubMed PMID:15574925.
• Whole-Genome Sequence of Lactobacillus sakei LT-13 Isolated from Moto Starter of Sake. PMC5543631.
• Draft Genome Sequence of Lactobacillus sakei Strain FBL1, a Probiotic Bacterium Isolated from Mukeunji, a Long-Fermented Kimchi, in South Korea. PMC4866855.
• Phenotypic Diversity of Lactobacillus sakei Strains. Frontiers in Microbiology. 2018.
• Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review. Frontiers in Microbiology. 2016.
• Lactobacillus sakei — an overview. ScienceDirect Topics.
• da Costa RJ et al. Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria. Journal of Food Quality. 2019.
• Probiotic potential of Lactobacillus sakei L-7 in regulating gut microbiota and metabolism. ScienceDirect. 2023.
• Latilactobacillus sakei: a candidate probiotic with a key role in food fermentations and health promotion. Critical Reviews in Food Science and Nutrition. 2022.
• Healthy and safe Korean traditional fermented foods: kimchi and chongkukjang. ScienceDirect.
• Inhibition by Lactobacillus sakei of other species in the flora of vacuum packaged raw meats during prolonged storage. ScienceDirect.