- Concept UI
- M000609732
- Registry Numbers
- txid1599
- Scope Note
- 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.
- Terms
-
Latilactobacillus sakei
Preferred Term
Term UI
T001119742
Date04/11/2022
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Lactobacillus bavaricus
Term UI
T001119743
Date04/11/2022
LexicalTag
NON
ThesaurusID
NLM (2023)
-
Lactobacillus sakei
Term UI
T000886316
Date09/09/2015
LexicalTag
NON
ThesaurusID
NLM (2017)