Lactobacillus sakei and Identified Candidate Strains for Meat Fermentation Applications

• Genomic and Metabolic Features of the Lactobacillus sakei HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology.

  • 2026-03-20
  • Foods (Basel, Switzerland) 15(6)
  • • Qian Chen
    • Yunlong Bai
    • Yingying Fan
    • Jiasheng Lu
    • Yumeng Sui
    • Baohua Kong
    • Yingying Hu

  • PubMed: 41897811
  • DOI: 10.3390/foods15061089

  1 Insight on

  • Identified Candidate Strains for Meat Fermentation Applications

  • Low evidence

  facilitating the identification of promising strains for application in meat fermentation

  Effect

  Beneficial

  Effect size

  Small