Lactobacillus sakei is a species of lactic acid bacteria initially isolated from fermented foods such as sake and meat products. Its use in supporting the small intestine is primarily supported by scientific investigation rather than traditional use. Research has shown that L. sakei can help maintain intestinal microbial balance and inhibit pathogenic bacteria. For example, some studies have demonstrated that L. sakei strains produce bacteriocins and organic acids, which can suppress the growth of harmful bacteria such as Clostridium species and Escherichia coli in the gut. In animal studies, supplementation with L. sakei has been observed to reduce inflammation and improve gut barrier function, both of which are relevant to small intestine health.

While clinical trials in humans are limited, a few studies suggest potential benefits of L. sakei supplementation for conditions like irritable bowel syndrome (IBS) and small intestinal bacterial overgrowth (SIBO), though more robust evidence is needed. The use of L. sakei as a probiotic is thus based on promising in vitro and animal model data, with emerging but not yet conclusive human data. There is little evidence of traditional use of L. sakei specifically for small intestine support, as its presence in fermented foods was not historically linked to specific digestive health claims. Overall, scientific evidence supports a moderate role for L. sakei in promoting small intestine health, but larger-scale human clinical trials are necessary to confirm these effects.