| Description | Lactobacillus sakei is a Gram-positive, heterotrophic bacterium that thrives in a temperature range of 20-40°C, falling under the category of mesophiles. It is a chemoheterotroph, meaning it obtains its energy by breaking down organic compounds, specifically glucose, for energy production. This process occurs through cellular respiration, where carbohydrates are converted into ATP. Lactobacillus sakei is a rod-shaped bacterium, typically measuring 0.5-1.5 μm in length and 0.5-0.8 μm in width. Its cell wall is composed of peptidoglycan, containing the amino acids L-alanine, D-glutamic acid, and L-lysine. This microbe can be found in various body sites, including the human gut, oral cavity, and vagina, as well as in fermented foods like sauerkraut, kimchi, and pickled vegetables. Lactobacillus sakei is an obligate aerobe, requiring oxygen for growth and metabolism. It is also an oxygen-tolerant anaerobe, able to resist anaerobic conditions for short periods. Lactobacillus sakei plays a vital role in the fermentation process of various foods, particularly those with high acidity, such as sauerkraut and kimchi. Its ability to tolerate acidic environments and high concentrations of salt and sugars makes it an ideal candidate for food preservation. In addition, Lactobacillus sakei has been shown to possess antimicrobial properties, inhibiting the growth of pathogenic bacteria and promoting a balanced gut microbiome. Further, Lactobacillus sakei has been studied for its potential applications in medicine, particularly in the context of probiotics and vaccine development. Its ability to modulate the immune response and reduce inflammation makes it a promising candidate for therapeutic applications. |
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