Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach

► The adaption of an anchovy isolate (L. sakei) to salting environments was analyzed. ► Improved adaption to salt, with Gly-betaine (GB), was validated by proteomic studies. ► Differential expression of proteins from diverse metabolisms was evidenced. ► The natural presence of GB in fish guarantees L. sakei adaption to salting conditions. ► L. sakei is proposed as a robust starter culture for salted anchovy-based products.