The genome sequence of Lactobacillus sakei 23K has revealed that the species L. sakei harbors several genes involved in the catabolism of energy sources other than glucose in meat, such as glycerol, arginine, and nucleosides. In this study, a screening of 15 L. sakei strains revealed that arginine, inosine, and adenosine could be used as energy sources by all strains. However, no glycerol catabolism occurred in any of the L. sakei strains tested. A detailed kinetic analysis of inosine and adenosine catabolism in the presence of arginine by L. sakei CTC 494, a fermentedmeat starter culture, was performed. It showed that nucleoside catabolism occurred as a mixed-acid fermentation in a pH range (pH 5.0 to 6.5) relevant for sausage fermentation. This resulted in the production of a mixture of acetic acid, formic acid, and ethanol from ribose, while the nucleobase (hypoxanthine and adenine in the case of fermentations with inosine and adenosine, respectively) was excreted into the medium stoichiometrically. This indicates that adenosine deaminase activity did not take place. The ratios of the different fermentation end products did not vary with environmental pH, except for the fermentation with inosine at pH 5.0, where lactic acid was produced too. In all cases, no other carbon-containing metabolites were found; carbon dioxide was derived only from arginine catabolism. Arginine was cometabolized in all cases and resulted in the production of both citrulline and ornithine. Based on these results, a pathway for inosine and adenosine catabolism in L. sakei CTC 494 was presented, whereby both nucleosides are directly converted into their nucleobase and ribose, the latter entering the heterolactate pathway. The present study revealed that the pentose moiety (ribose) of the nucleosides inosine and adenosine is an effective fermentable substrate for L. sakei. Thus, the ability to use these energy sources offers a competitive advantage for this species in a meat environment.Lactobacillus sakei is the most prevalent lactic acid bacterium (LAB) species encountered in spontaneously fermented sausages, which demonstrates its competitiveness in and adaptation to the meat environment (7,11,22,31,32). Accordingly, its use as a starter culture for meat fermentation is widespread (22). Meat is a rich substrate, allowing the growth of several bacteria, not only LAB but also spoilage and pathogenic bacteria (2, 21). However, the variety of carbohydrates in fresh meat is relatively restricted and their amounts are limited, with glucose being the main fermentable carbohydrate present in a concentration below 0.1 mg g Ϫ1 (1, 2, 17). To effectively cope with this environment, the flexible use of all available energy sources and nutrients in meat is of importance.The genome sequence of L. sakei 23K has revealed that the species L. sakei evolved through its adaptation to the meat environment (2). For example, L. sakei lacks most genes encoding the biosynthesis of amino acids. Meat, which provides an environment rich in amino acids because o...