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Descriptor English: Latilactobacillus sakei
Descriptor Spanish: Latilactobacillus sakei
Descriptor Latilactobacillus sakei
Entry term(s) Lactobacillus bavaricus
Lactobacillus sakei
Scope note: Especie de Lactobacillus presente en carnes y pescados fermentados. Produce la BACTERIOCINA sakacina P y se utiliza en la CONSERVACIÓN DE ALIMENTOS y como PROBIÓTICO.
Descriptor Portuguese: Latilactobacillus sakei
Descriptor French: Latilactobacillus sakei
Entry term(s): Lactobacillus bavaricus
Lactobacillus sakei
Tree number(s): B03.353.750.450.623
B03.510.460.400.410.475.770
B03.510.550.450.639
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D000070256
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.
Allowable Qualifiers: CH chemistry
CL classification
CY cytology
DE drug effects
EN enzymology
GD growth & development
GE genetics
IM immunology
IP isolation & purification
ME metabolism
PH physiology
PY pathogenicity
RE radiation effects
UL ultrastructure
VI virology
Registry Number: txid1599
Previous Indexing: Lactobacillus (1994-2016)
Public MeSH Note: 2023; was LACTOBACILLUS SAKEI 2017-2022
History Note: 2023; was LACTOBACILLUS SAKEI 2017-2022
DeCS ID: 56324
Unique ID: D000070256
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 2017/01/01
Date of Entry: 2016/07/08
Revision Date: 2022/05/23
Latilactobacillus sakei - Preferred
Concept UI M000609732
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.
Preferred term Latilactobacillus sakei
Entry term(s) Lactobacillus bavaricus
Lactobacillus sakei



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