Latilactobacillus sakei

**Definition:** 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.

**Tree numbers:** - B03.353.750.450.623 - B03.510.460.400.410.475.770 - B03.510.550.450.639

**Synonyms:** - Lactobacillus bavaricus - Lactobacillus sakei