Lactobacillus sakei is a species of lactic acid bacteria originally isolated from fermented foods such as sake, meat, and kimchi. In recent years, there has been growing scientific interest in its potential role in supporting sinus health, particularly in relation to chronic rhinosinusitis (CRS).

Several small-scale human studies and case reports have investigated the use of L. sakei as a probiotic applied intranasally. Notably, a 2012 study (Abreu et al., 2012) identified a depletion of Lactobacillus species, including L. sakei, in the sinus microbiota of CRS patients compared to healthy controls. The researchers found that reintroducing L. sakei to sinus tissue in mouse models reduced the growth of pathogenic bacteria such as Corynebacterium tuberculostearicum and ameliorated mucosal inflammation.

Further anecdotal reports and small trials have examined the topical use of L. sakei for sinus symptoms in humans. However, there is a lack of large, randomized controlled trials to firmly establish efficacy and safety. The current scientific evidence is promising but preliminary, and most findings are based on laboratory models, very limited human data, and microbiome correlation studies rather than robust clinical trials.

In summary, while Lactobacillus sakei is not part of traditional medical systems for sinus health, there is a scientific rationale and some early research supporting its use, especially as a nasal probiotic. More high-quality clinical studies are needed to confirm its benefits.