Organism
Lactobacillus sakei
Named in 2 of the pickles in this table, under this spelling.
NCBI Taxonomy
- As published
- Lactobacillus sakei
- Current name
- Latilactobacillus sakei
- Taxonomy id
- 1599
- Rank
- species
- Lineage
- Bacillati / Bacillota / Bacilli / Lactobacillales / Lactobacillaceae / Latilactobacillus
The name changed, the organism did not
The literature this site draws on predates the 2020 reclassification, which split the genus Lactobacillus into twenty-five genera. Papers written before it say Lactobacillus sakei; the current name is Latilactobacillus sakei, NCBI taxid 1599. Both refer to the same organism. This site prints the source's name in the source's own row and the current name here.
Other names NCBI holds
Lactobacillus bavaricus, Lactobacillus sake (sic) Katagiri et al. 1934 (Approved Lists 1980)
Reported in
| Pickle | Substrate | Region |
|---|---|---|
| Kimchi | Chinese cabbage, Cabbage, Spring onion, Pepper, Ginger, Radish, Mixed vegetables, Garlic | Korea, East Asia |
| Sauerkraut | Cabbage | Germany, Europe, Americas, United States, Canada, Australia, International |
Taxonomy from NCBI Taxonomy, retrieved 2026-09-06. Schoch, C.L. et al. (2020) NCBI Taxonomy: a comprehensive update on curation, resources and tools. Database, baaa062. National Center for Biotechnology Information, U.S. National Library of Medicine.