SEM of Lactobacillus sakei (formerly L. bavaricus or L. sake). This gram-positive anaerobic bacterium is associated with fresh meat and fish. Some of its strains produce antimicrobial peptides called bacteriocins that inhibit the growth of some pathogenic bacteria such as Escherichia coli and Listeria monocytogenes and also food-spoiling bacteria like Pseudomonas fragi and Brochothrix thermosphacta. This bacterium is valuable because it allows for better preservation and storage of fresh meats and fish. It is the predominant bacterium used for meat fermentation in Europe, whereas Pediococcus pentosaceus is widely used in the United States. L. sakei took its name from rice alcohol (sake), where it was first found. Enhanced SEM. Magnification at 10 cm image width is 10,500x.