Genetics and Genomics of Lactobacillus sakei and Lactobacillus curvatus
Lucrecia C. Terán, Raúl R. Raya, Monique Zagorec and Marie-Christine Champomier-Vergès
from: Lactobacillus Genomics and Metabolic Engineering (Edited by: Sandra M. Ruzal). Caister Academic Press, U.K. (2019) Pages: 19-30.
Lactobacillus sakei and Lactobacillus curvatus are two lactic acid bacteria widely used worldwide as starters for meat fermentation. They are phenotypically closely related species and have often been associated as a "sakei/curvatus" group in the past. These species have also been more recently described to be phylogenetically closely related to other Lactobacillus species such as L. fuchuensis and L. graminis. Genomic studies have contributed to a better characterization of each species and enlightened their specificities. L. sakei exhibits a high genomic diversity and several genomes are now available. Complete and draft genome sequences are also available from L. curvatus strains originating from various origins. This chapter will provide information on genomic repertoires of each species and illustrate their main common features read more ...