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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 4
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Review

Latilactobacillus sakei: a candidate probiotic with a key role in food fermentations and health promotion

Leilei Yua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;c International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China
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Ying Chena State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Hui Duana State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;d National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China
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Nanzhen Qiaoe Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
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Gang Wanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;d National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, ChinaORCID Iconhttps://orcid.org/0000-0003-2007-2143
ORCID Icon,
Jianxin Zhaoa State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;c International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China;d National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China
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Qixiao Zhaia State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;c International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China
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Fengwei Tiana State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;c International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
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Wei Chena State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;c International Joint Research Laboratory for Probiotics at Jiangnan University, Wuxi, Jiangsu, China;d National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China
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Pages 978-995 | Published online: 23 Aug 2022
 
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Abstract

Latilactobacillus sakei is used extensively in industrial production and food fermentations. The species is primarily derived from fermented meat and vegetable products and is also found in human feces. Genomics and metabolomics have revealed unique metabolic pathways in L. sakei and molecular mechanisms underlying its competitive advantages in different habitats, which are mostly attributed to its flexible carbohydrate metabolism, cold tolerance, acid and salt tolerance, ability to cope with oxygen changes, and heme uptake. In recent years, probiotic effects of L. sakei and its metabolites have been identified, including the ability to effectively alleviate metabolic syndrome, inflammatory bowel disease, and atopic dermatitis. This review summarizes the genomic and metabolic characteristics of L. sakei and its metabolites and describes their applications, laying a foundation for their expanded use across the food and healthcare industries.

Acknowledgments

This work was supported by the Natural Science Foundation of Jiangsu Province (BK20220155, BE2021623), National Natural Science Foundation of China Key Program (32001665, 31820103010, U1903205), the Key Scientific and Technological Research Projects in the Key Areas of the Xinjiang Production and Construction Corps (2018AB010).

Disclosure statement

There is no conflict of interest regarding the publication of this paper.

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