Latilactobacillus sakei subsp. sakei strain:PastSakei12 Genome sequencing. Latilactobacillus sakei subsp. sakei strain:PastSakei12

Pastirma is a popular, highly seasoned, air-dried cured Turkish traditional meat product. The meat is typically cured with salt and spices, then dried and pressed. After this, it's coated with a spicy paste. Latilactobacillus sakei is a lactic acid bacterium commonly found in fermented foods, including pastirma. Its presence in pastirma can have both beneficial and detrimental effects on the product's quality. L. sakei can contribute to the development of desirable flavors and textures, as well as inhibit the growth of spoilage microorganisms. Also, L. sakei have been linked to various positive health effects. These bacteria can produce beneficial compounds such as organic acids and antimicrobial substances that can help maintain gastrointestinal health and support the immune system. Whole genome characterization of L. sakei isolated from pastirma is crucial for gaining insights into their genetic makeup, including their metabolic capabilities, stress tolerance mechanisms, and potential interactions with the microbiome. The information gathered from whole genome sequencing can be used to optimize the food products and identify candidate wild-type strains with desirable characteristics for use as starter cultures. Furthermore, whole genome sequencing can help in understanding the potential health benefits associated with L. sakei and fermented foods, as well as identifying any potential risks or hazards.