Latilactobacillus sakei
A species of Lactobacillus that occurs in fermented meat and fish. It produces the BACTERIOCIN Sakacin P and is used for FOOD PRESERVATION and as a PROBIOTIC.
Year introduced: 2023(2017)
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Subheadings:
Tree Number(s): B03.353.750.450.623, B03.510.460.400.410.475.770, B03.510.550.450.639
MeSH Unique ID: D000070256
Registry Number: txid1599
Entry Terms:
- Lactobacillus bavaricus
- Lactobacillus sakei
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