Liha töötlemine
tance in meat fermentation, and for this clusters, comprising two main groups of
reason, species of this genus are frequently strains: L. sakei subsp. carnosus, the more
used as starter cultures in sausage and cured diverse, comprised of seven clusters; and L.
meat production. The genus Lactobacillus sakei subsp. sakei, comprised of three
includes more than 150 different species, clusters.
with a large variety of phenotypic, biochemi- L. sakei has evolved to adapt itself to the
cal, and physiological traits (Axelsson 2004). meat environment, harboring the genetic
The diversity and complexity of Lactobacillus function that gives it the ability to grow and
genus is reflected by the presence of three survive there. L. sakei seems very well suited
phylogenetic groups: the L. casei subgroup, to derive energy from other compounds
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