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''Lactobacillus sakei'' is a bacterium species in the genus ''Lactobacillus''. It is a facultatively heterofermentative ''Lactobacillus'' species (placed in Group II, with species able to produce either alcohol or lactic acid from sugars). == Uses == Antilisterial strains of ''L. sakei'' are used in Europe for the production of saucisson and can be used for the conservation of fresh meat. ''Lactobacillus sakei'' strains isolated from traditional dry sausage have a potential use as starter cultures. Inhibition of ''Listeria monocytogenes'' in chicken cold cuts can be obtained by addition of sakacin P and sakacin P-producing ''Lactobacillus sakei''. Strain ''2a'' of the subspecies ''Lactobacillus sakei subsp. sakei'' can also be isolated from meat products. New research suggests that L. sakei may play a role in maintaining healthy sinus cavities and preventing sinusitis.〔http://www.news-medical.net/news/20120913/Loss-of-normal-microbial-diversity-may-be-culprit-behind-chronic-sinusitis.aspx〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lactobacillus sakei」の詳細全文を読む スポンサード リンク
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