[3] L. sakei strains isolated from traditional dry sausage have a potential use as starter cultures.

[6] L. sakei is the dominant species during the manufacturing process of producing sake (Japanese rice wine) starter culture.

[15] Eugenol is a chemical compound that can be used to reduce the presence of L. sakei[16] as it disrupts its cellular membranes.

[17] Genetic diversity within L. sakei has been assessed through the use of specifically designed PCR primers for detection using randomly amplified polymorphic DNA,[18] or by multi-locus sequence typing.

[21] In strain LTH677, a starter organism used in meat fermentation, there is an oxygen-dependent regulation of the expression of the catalase gene katA.

The key elements of these vectors are a regulatable promoter involved in the production of the bacteriocins sakacin A and sakacin P and the genes encoding the cognate histidine protein kinase and response regulator that are necessary to activate this promoter upon induction by a peptide pheromone.