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Lactobacillus sakei

Lactobacillus sakei suppliers and sourcing guide

Lactobacillus sakei, renamed Latilactobacillus sakei in the 2020 split of the Lactobacillus genus, is a lactic acid bacterium that grows at refrigeration temperatures and in salted meat. It was first isolated from sake starter, and today it is mainly sold as a starter and protective culture for fermented sausages and chilled meat and seafood, and for kimchi fermentation; some strains are sold as probiotics. Strains are grown by fermentation and supplied frozen or freeze-dried.

See suppliersWhat to ask for on the COA
Also known as
Latilactobacillus sakei · L. sakei · Lactobacillus sake
Facts checked
November 2026

Forms and grades of lactobacillus sakei

Suppliers sell different products under the same name. Specify the one you need.

  • Meat starter culture

    Frozen or freeze-dried culture for fermented sausages, dosed per weight of meat batter, often with staphylococci for color and flavor.

  • Protective culture

    Strains applied to vacuum-packed or modified-atmosphere meat and seafood to limit spoilage organisms during chilled storage.

  • Freeze-dried probiotic powder

    A named strain at a stated CFU per gram for supplements and foods.

  • Named strain

    A strain with its deposit number and documentation; the strain designation belongs on the specification.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Viable count (CFU/g)
Plate count on MRS agar, often incubated at lower temperatures typical for this species, reported as CFU per gram against a minimum; some suppliers also report flow cytometry counts (ISO 19344). The count, not the weight, sets how much goes into each batch.
Identity
Species confirmed by 16S rRNA gene sequencing or a species-specific PCR, and the strain confirmed against the deposited strain by a strain-level method such as whole-genome sequencing.
Water activity
Water activity of the powder measured with a water activity meter against a low maximum, since viable counts fall faster in moister powder.
Contaminant microbiology
Enterobacteriaceae or coliforms, E. coli, Staphylococcus aureus, yeast and mold, plus absence of Salmonella and Listeria monocytogenes in a stated sample size.
Heavy metals
Lead, arsenic, cadmium and mercury by ICP-MS, mostly a reflection of the carrier and cryoprotectants in the powder.
Allergen statement
Declaration of milk, soy or other allergens used in the growth medium or carrier, which buyers need for their own label review.

Storage, lots and expiry

Storage and shelf life

Frozen direct-to-vat pellets are kept deep-frozen at the temperature the supplier specifies (often -45 °C or colder), and freeze-dried sachets frozen or refrigerated, in sealed foil packs. Take out only what goes into the batch and do not refreeze thawed pellets or reseal partly used sachets for long. Shelf life is set by the supplier from activity and count data at the stated storage temperature.

Lots and expiry dates

Record the units or CFU, the activity test result and the culture's code for each lot, and keep the culture lot traceable to finished batches. Culture houses group strains into rotation sets to manage bacteriophage, so follow the supplier's rotation scheme and rotate stock FEFO.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • The EU Novel Food Catalogue entry for Latilactobacillus sakei (POL-NF-09449), which lists Lactobacillus sakei as a synonym, gives it the status not novel in food, as bacteria used as characteristic ingredients in fermented foods.

    Source: ec.europa.eu (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Lactobacillus sakei suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking lactobacillus sakei suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of lactobacillus sakei can brands buy?

Common forms include meat starter culture, protective culture, freeze-dried probiotic powder and named strain. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for lactobacillus sakei include?

Expect viable count (CFU/g), identity, water activity, contaminant microbiology, heavy metals and allergen statement, each with its method, specification and result for that lot.

How should lactobacillus sakei be stored?

Frozen direct-to-vat pellets are kept deep-frozen at the temperature the supplier specifies (often -45 °C or colder), and freeze-dried sachets frozen or refrigerated, in sealed foil packs. Take out only what goes into the batch and do not refreeze thawed pellets or reseal partly used sachets for long. Shelf life is set by the supplier from activity and count data at the stated storage temperature.

What is the regulatory status of lactobacillus sakei?

The EU Novel Food Catalogue entry for Latilactobacillus sakei (POL-NF-09449), which lists Lactobacillus sakei as a synonym, gives it the status not novel in food, as bacteria used as characteristic ingredients in fermented foods.

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