Lactobacillus sakei is a widely distributed bacterium that plays a significant role in various environments. It is noted for its widespread presence in fermented foods and its potential contributions to human well-being.
What is Lactobacillus sakei?
Lactobacillus sakei, now officially classified as Latilactobacillus sakei, is a lactic acid bacterium (LAB) belonging to the Latilactobacillus genus. It primarily produces lactic acid through homofermentation.
This bacterium thrives in environments where oxygen is limited, indicating its anaerobic nature. Its metabolic activities, particularly acid production, are central to its roles in food and health. The reclassification in April 2020 means some product labels or older references might still use its former name.
Natural Presence and Common Sources
Lactobacillus sakei is commonly found in a variety of natural environments, particularly those associated with fermentation. It is notably prevalent in fermented foods, where it often contributes to their distinct characteristics. Its high adaptation to meat environments means it frequently dominates the microbial population in fermented meat products, such as dry fermented sausages.
Beyond meat, L. sakei is also found in other fermented foods like kimchi and sauerkraut. Its presence helps to shape the flavor, texture, and stability of these diverse food items.
Roles and Benefits in Food and Health
Lactobacillus sakei plays a significant role in food preservation due to its antimicrobial properties. It produces lactic acid and other inhibitory compounds, such as bacteriocins, which can suppress the growth of undesirable microorganisms, including pathogenic bacteria like Listeria monocytogenes. This makes it particularly useful in the conservation of fresh meat and the production of fermented sausages, helping to ensure product safety and extend shelf life.
Beyond preservation, L. sakei also contributes to the development of characteristic flavors and textures in fermented foods. Its metabolic activities break down sugars and other compounds, influencing the overall sensory profile of products like saucisson and traditional dry sausages. This contribution to organoleptic qualities is highly valued in the production of many fermented culinary items.
In terms of health, L. sakei is recognized as a probiotic, meaning it can offer potential benefits when consumed. Research suggests it may contribute to balancing the gut microbiome, inhibiting pathogenic bacteria, and potentially aiding in the treatment of infections. Some studies indicate its potential role in addressing conditions such as sinusitis, possibly by restoring bacterial balance in the respiratory tract. Its overall safety profile suggests a promising avenue for further research in human health.
Practical Applications and Considerations
Lactobacillus sakei is widely utilized in commercial food production, particularly as a starter culture in fermented meat products. Its ability to outcompete spoilage organisms and contribute to desirable flavors makes it a preferred choice for manufacturers of items like dry sausages. Consumers might encounter this bacterium through these fermented foods.
The bacterium is also available in some probiotic supplements, though it is more commonly found in fermented foods. It is recognized as safe (GRAS) for consumption. When taken orally, doses of 10 billion CFUs daily for up to 12 weeks have been used safely in adults. However, those with weakened immune systems or damaged heart valves should consult a healthcare provider before taking probiotic supplements containing L. sakei. If taking antibiotics, it is advisable to consume L. sakei products at least two hours before or after the antibiotic dose to maintain its effectiveness.