Organisms

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.

National Library of MedicineMedical Subject Headings2026

Structured Summary

Abstract

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.

MeSH Record

Classification

Broader headings

Related Concepts

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MeSH Record

Synonyms

2 entry terms
  • Lactobacillus bavaricus
  • Lactobacillus sakei

MeSH Record

Aspects Covered

15 allowable subheadings

Indexed with the subheadings chemistry, classification, cytology, drug effects, enzymology, genetics, growth & development, immunology, isolation & purification, metabolism, pathogenicity, physiology, radiation effects, ultrastructure, virology.

MeSH Record

History Note

2023(2017)

MeSH Record

Previous Indexing

  • Lactobacillus (1994-2016)

MeSH Hierarchy

Tree Numbers

  1. B03w.353w.750w.450w.623w
  2. B03w.510w.460.400.410.475w.770w
  3. B03w.510w.550w.450w.639w

AMA Style

References

  1. National Library of Medicine. Latilactobacillus sakei. Medical Subject Headings (MeSH). 2026. Unique ID D000070256. http://id.nlm.nih.gov/mesh/2026/D000070256
  2. Latilactobacillus sakei. In: Wikipedia. https://en.wikipedia.org/wiki/Latilactobacillus_sakei
  3. Latilactobacillus sakei. In: Wikidata. https://www.wikidata.org/wiki/Q3825347