Dsmz 20017t

Six L. sakei strains were employed in this work. The type strain DSMZ 20017^t (DSMZ, Braunschweig, Germany), the collection strain DSMZ 6333, isolated form vacuum-packaged pork meat, a strain (Chr82) provided by Chr. Hansen (Parma, Italy) and three strains belonging to collection of Dipartimento di Scienze e Tecnologie Agroalimentari (University of Bologna). In particular, BR3 and TA13 were isolated from spontaneous fermented pork sausages produced in Emilia-Romagna region while the strain CM3 were isolated from dried camel meat produced in Algeria (Gozzi et al., 2017 ).
The L. sakei strains were maintained in de Man Rogosa and Sharp (MRS) medium (Oxoid, Basingstoke, United Kingdom) with 20% (w/v) glycerol at −80°C until usage. Before the experiments, strains were pre-cultivated twice in MRS medium for 24 h at 30°C.

Five strains belonging to the species Latilactobacillus sakei were used in this study. In detail, they were the type strain DSMZ 20017t (DSMZ, Braunschweig, Germany), the commercial strain Chr82 used as a starter culture in fermented cured meats, provided by Chr. Hansen (Parma, Italy), and three strains from the collection of the Department of Agricultural and Food Sciences (University of Bologna). Among the latter, the strains BR3 and TA13 were isolated from spontaneously fermented pork sausages produced in the Emilia Romagna region, while the strain CM3 was isolated from dried camel meat produced in Algeria. These strains have already been characterized for some phenotypic features [11 (link)]. Strains were maintained in de Man Rogosa and Sharp (MRS) medium (Oxoid, Basingstoke, UK) with 20% (w/v) glycerol at −80 °C, until usage.