Leuconostoc: Difference between revisions
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'''''Leuconostoc'''''<ref>Björkroth, J., and W. Holzapfel. 2006. Genera Leuconostoc, Oenococcus and Weissella, p.267 -319. In M. Dworkin (ed.), The prokaryotes: a handbook on the biology of bacteria: Firmicutes, Cyanobacteria, vol. 4, 3rd ed. Springer-Verlag, New York, NY. [http://dx.doi.org/10.1007/0-387-30744-3]</ref> is a genus of [[Gram-positive]] [[bacterium|bacteria]], placed within the family of [[Leuconostocaceae]]. They are generally ovoid [[cocci]] often forming chains. Leuconostoc sp. are intrinsically resistant to [[vancomycin]] and are catalase-negative (which distinguishes them from [[staphylococcus|staphylococci]]). All species within this genus are [[Fermentation (biochemistry)|heterofermentative]] and are able to produce [[dextran]] from [[sucrose]]. They are generally slime-forming. |
'''''Leuconostoc'''''<ref>Björkroth, J., and W. Holzapfel. 2006. Genera Leuconostoc, Oenococcus and Weissella, p.267 -319. In M. Dworkin (ed.), The prokaryotes: a handbook on the biology of bacteria: Firmicutes, Cyanobacteria, vol. 4, 3rd ed. Springer-Verlag, New York, NY. [http://dx.doi.org/10.1007/0-387-30744-3]</ref> is a genus of [[Gram-positive]] [[bacterium|bacteria]], placed within the family of [[Leuconostocaceae]]. They are generally ovoid [[cocci]] often forming chains. Leuconostoc sp. are intrinsically resistant to [[vancomycin]] and are catalase-negative (which distinguishes them from [[staphylococcus|staphylococci]]). All species within this genus are [[Fermentation (biochemistry)|heterofermentative]] and are able to produce [[dextran]] from [[sucrose]]. They are generally slime-forming. |
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Blamed for causing the 'stink' when creating a sourdough starter, some species are also capable of causing human infection.<ref>{{cite journal|author=Vagiakou-Voudris E, Mylona-Petropoulou D, Kalogeropoulou E, Chantzis A, Chini S, Tsiodra P, Malamou-Lada E|title=Scand J Infect Dis|year=2002|volume=34|issue=10|pages= |
Blamed for causing the 'stink' when creating a sourdough starter, some species are also capable of causing human infection.<ref>{{cite journal|author=Vagiakou-Voudris E, Mylona-Petropoulou D, Kalogeropoulou E, Chantzis A, Chini S, Tsiodra P, Malamou-Lada E|title=Scand J Infect Dis|year=2002|volume=34|issue=10|pages=766–7|pmid=12477331}}</ref> Because they are an uncommon cause of disease in humans, standard commercial identification kits are often unable to identify the organism<ref>{{cite journal|title=Accuracies of Leuconostoc phenotypic identification: a comparison of API systems and conventional phenotypic assays|author=Kulwichit W, Nilgate S, Chatsuwan T, ''et al.''|journal=BMC Infectious Diseases|year=2007|volume=7|pages=69|doi=10.1186/1471-2334-7-69}}</ref>. |
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''Leuconostoc'' is, along with other lactic acid bacteria such as [[Pediococcus]] and [[Lactobacillus]] responsible for the [[fermentation (food)|fermentation]] of [[cabbage]], making it [[Sauerkraut]]. In this process the sugars in fresh cabbage are transformed to [[lactic acid]]s which give it a sour flavour and good keeping qualities. |
''Leuconostoc'' is, along with other lactic acid bacteria such as [[Pediococcus]] and [[Lactobacillus]] responsible for the [[fermentation (food)|fermentation]] of [[cabbage]], making it [[Sauerkraut]]. In this process the sugars in fresh cabbage are transformed to [[lactic acid]]s which give it a sour flavour and good keeping qualities. |
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Revision as of 09:58, 6 August 2009
| Leuconostoc | |
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| Genus: | Leuconostoc van Tieghem 1878
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L. carnosum | |
Leuconostoc[1] is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. They are generally ovoid cocci often forming chains. Leuconostoc sp. are intrinsically resistant to vancomycin and are catalase-negative (which distinguishes them from staphylococci). All species within this genus are heterofermentative and are able to produce dextran from sucrose. They are generally slime-forming.
Blamed for causing the 'stink' when creating a sourdough starter, some species are also capable of causing human infection.[2] Because they are an uncommon cause of disease in humans, standard commercial identification kits are often unable to identify the organism[3].
Leuconostoc is, along with other lactic acid bacteria such as Pediococcus and Lactobacillus responsible for the fermentation of cabbage, making it Sauerkraut. In this process the sugars in fresh cabbage are transformed to lactic acids which give it a sour flavour and good keeping qualities.
Leuconostoc[1] is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. They are generally ovoid cocci often forming chains. Leuconostoc sp. are intrinsically resistant to vancomycin and are catalase-negative (which distinguishes them from staphylococci). All species within this genus are heterofermentative and are able to produce dextran from sucrose. They are generally slime-forming.
Blamed for causing the 'stink' when creating a sourdough starter, some species are also capable of causing human infection.[2] Because they are an uncommon cause of disease in humans, standard commercial identification kits are often unable to identify the organism[3].
Leuconostoc is, along with other lactic acid bacteria such as Pediococcus and Lactobacillus responsible for the fermentation of cabbage and the process of pickling, making it Sauerkraut. In this process the sugars in fresh cabbage are transformed to lactic acids which give it a sour flavour and good keeping qualities.
See also
References
- ^ Björkroth, J., and W. Holzapfel. 2006. Genera Leuconostoc, Oenococcus and Weissella, p.267 -319. In M. Dworkin (ed.), The prokaryotes: a handbook on the biology of bacteria: Firmicutes, Cyanobacteria, vol. 4, 3rd ed. Springer-Verlag, New York, NY. [1]
- ^ Vagiakou-Voudris E, Mylona-Petropoulou D, Kalogeropoulou E, Chantzis A, Chini S, Tsiodra P, Malamou-Lada E (2002). "Scand J Infect Dis". 34 (10): 766–7. PMID 12477331.
{{cite journal}}: Cite journal requires|journal=(help)CS1 maint: multiple names: authors list (link) - ^ Kulwichit W, Nilgate S, Chatsuwan T; et al. (2007). "Accuracies of Leuconostoc phenotypic identification: a comparison of API systems and conventional phenotypic assays". BMC Infectious Diseases. 7: 69. doi:10.1186/1471-2334-7-69.
{{cite journal}}: Explicit use of et al. in:|author=(help)CS1 maint: multiple names: authors list (link) CS1 maint: unflagged free DOI (link)
External links
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