| Lactobacillus (Latilactobacillus) sakei |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Lactobacillaceae, Genus Lactobacillus, [Group B
lactobacilli (facultatively heterofermentative), unique phylogenetic-group], two subspecies:
- Lactobacillus sakei subsp. sakei (corrig. Katagiri, Kitahara and Fukami 1934) Torriani, Van Reenen, Klein, Reuter, Dellaglio and
Dicks 1996,
- Lactobacillus sakei subsp. carnosus Torriani, Van Reenen, Klein, Reuter, Dellaglio and Dicks 1996.
The physiological and biochemical characteristics do not permit the differentiation of the two subspecies. L. sakei is very close to
Lactobacillus curvatus. All Lactobacillus sakei strains hydrolyze arginine (all Lactobacillus curvatus strains do not). Strains of L. sakei
were allotted to four phenotypic groups (4, 5, 6, 7) within two RAPD groups.
Homotypic synonym: Latilactobacillus sakei (Katagiri et al. 1934) Zheng et al. 2020.
Historical synonyms: Lactobacillus sake Katagiri, Kitahara and Fukami 1934.
Lactobacillus sakei subsp. carnosus corrig. Torriani et al. 1996 is an earlier heterotypic synonym of Lactobacillus curvatus subsp.
melibiosus Torriani et al. 1996. The type strain of Lactobacillus curvatus subspecies melibiosus is actually a strain of L. sakei.
L. bavaricus Stetter and Stetter 1980 is a later heterotypic synonym of L. sakei.
lactobacilli (facultatively heterofermentative), unique phylogenetic-group], two subspecies:
- Lactobacillus sakei subsp. sakei (corrig. Katagiri, Kitahara and Fukami 1934) Torriani, Van Reenen, Klein, Reuter, Dellaglio and
Dicks 1996,
- Lactobacillus sakei subsp. carnosus Torriani, Van Reenen, Klein, Reuter, Dellaglio and Dicks 1996.
The physiological and biochemical characteristics do not permit the differentiation of the two subspecies. L. sakei is very close to
Lactobacillus curvatus. All Lactobacillus sakei strains hydrolyze arginine (all Lactobacillus curvatus strains do not). Strains of L. sakei
were allotted to four phenotypic groups (4, 5, 6, 7) within two RAPD groups.
Homotypic synonym: Latilactobacillus sakei (Katagiri et al. 1934) Zheng et al. 2020.
Historical synonyms: Lactobacillus sake Katagiri, Kitahara and Fukami 1934.
Lactobacillus sakei subsp. carnosus corrig. Torriani et al. 1996 is an earlier heterotypic synonym of Lactobacillus curvatus subsp.
melibiosus Torriani et al. 1996. The type strain of Lactobacillus curvatus subspecies melibiosus is actually a strain of L. sakei.
L. bavaricus Stetter and Stetter 1980 is a later heterotypic synonym of L. sakei.
Gram-positive rods with rounded ends, 0.6-0.8 x 2-3 μm, occurring singly and in short
chains; frequently slightly curved and irregular, especially during stationary growth
phase. Nonmotile.
chains; frequently slightly curved and irregular, especially during stationary growth
phase. Nonmotile.
Can grow at 15 ºC, but not at 45 ºC. Variable growth at 2-4 or 42 ºC. Grow in 10% NaCl
medium.
medium.
Originally isolated from sake starter; regularly found in sauerkraut and other fermented plant material, meat products, prepacked
finished dough, and human feces.
finished dough, and human feces.
Undetermined.
- Hammes W.P. and Hertel C., 2009. Genus I. Lactobacillus Beijerinck 1901. In: (Eds.) P.D. Vos, G. Garrity, D. Jones, N.R. Krieg, W.
Ludwig, F.A. Rainey, K.-H. Schleifer, W.B. Whitman. Bergey’s Manual of Systematic Bacteriology, Volume 3: The Firmicutes,
Springer, 465-511. - Rogosa M., 1974. Genus I. Lactobacillus Beijerinck 1901. In: (Eds.) Buchanan R.E. and Gibbons N.E., Bergey’s Manual of
Determinative Bacteriology, Eighth Edition , The Williams & Wilkins Company, Baltimore, 576-593. - Klein G., Dicks L.M., Pack A., Hack B., Zimmermann K., Dellaglio F. and Reuter G., 1996. Emended descriptions of Lactobacillus
sake (Katagiri, Kitahara, and Fukami) and Lactobacillus curvatus (Abo-Elnaga and Kandler): numerical classification revealed by
Protein Fingerprinting and identification based on biochemical patterns and DNA-DNA hybridizations. IJSB Vol. 46, No. 2, 367-376. - Torriani S., Van Reenen C.A., Klein G., Reuter G., Dellaglio F. and Dicks L.M.T., 1996. Lactobacillus curvatus subsp. curvatus
subsp. nov. and Lactobacillus curvatus subsp. melibiosus subsp. nov. and Lactobacillus sake subsp. sake subsp. nov. and
Lactobacillus sake subsp. carnosus subsp. nov., new subspecies of Lactobacillus curvatus Abo-Elnaga and Kandler 1965 and
Lactobacillus sake Katagiri, Kitahara, and Fukami 1934 (Klein et al. 1996, emended descriptions), respectively. IJSB Vol. 46, No.
4, 1158-1163. - Koort J., Vandamme P., Schillinger U., Holzapfel W. and Bjorkroyh J., 2004. Lactobacillus curvatus subsp. melibiosus is a later
synonym of Lactobacillus sakei subsp. carnosus. IJSEM 54, 1621-1626. - Zheng J, Wittouck S, Salvetti E, Franz MAP et al., 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.
Int J Syst Microbiol. 70, 2782-2858.
Facultatively heterofermentative.
Positive results for arginine hydrolysis, fermentation of: fructose, galactose, esculin, glucose, gluconate, mannose, melibiose, ribose
and sucrose.
Negative results for fermentation of: amygdalin, arbutin, inositol, lactose, mannitol, melezitose, raffinose, rhamnose, sorbitol, and
xylose.
Variable results for catalase (positive in the presence of heme in 3 of 4 phenotypes), Voges-Proskauer reaction, fermentation of:
arabinose, cellobiose, beta-gentiobiose (weak reaction), maltose, salicin, and trehalose.
Positive results for arginine hydrolysis, fermentation of: fructose, galactose, esculin, glucose, gluconate, mannose, melibiose, ribose
and sucrose.
Negative results for fermentation of: amygdalin, arbutin, inositol, lactose, mannitol, melezitose, raffinose, rhamnose, sorbitol, and
xylose.
Variable results for catalase (positive in the presence of heme in 3 of 4 phenotypes), Voges-Proskauer reaction, fermentation of:
arabinose, cellobiose, beta-gentiobiose (weak reaction), maltose, salicin, and trehalose.
(c) Costin Stoica
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