Leuconostoc: Difference between revisions

Leuconostoc
Scientific classification
Kingdom:	Bacteria
Division:	Firmicutes
Class:	Bacilli
Order:	Lactobacillales
Family:	Leuconostocaceae
Genus:	Leuconostoc; van Tieghem 1878
Species
	L. carnosum; L. citreum; L. durionis; L. fallax; L. ficulneum; L. fructosum; L. garlicum; L. gasicomitatum; L. gelidum; L. inhae; L. kimchii; L. lactis; L. mesenteroides; L. pseudoficulneum; L. pseudomesenteroides

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Revision as of 13:27, 21 September 2011

Leuconostoc^[1] is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. They are generally ovoid cocci often forming chains. Leuconostoc spp. 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.

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". Scandinavian journal of infectious diseases. 34 (10): 766–7. PMID 12477331.{{cite journal}}: 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. PMC 1947989. PMID 17605772. {{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

List of species of the genus Leuconostoc
Leuconostoc MicrobeWiki

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[1] 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]

[2] Vagiakou-Voudris E, Mylona-Petropoulou D, Kalogeropoulou E, Chantzis A, Chini S, Tsiodra P, Malamou-Lada E (2002). "Scand J Infect Dis". Scandinavian journal of infectious diseases. 34 (10): 766–7. PMID 12477331.{{cite journal}}: CS1 maint: multiple names: authors list (link)

[3] 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. PMC 1947989. PMID 17605772. {{cite journal}}: Explicit use of et al. in: |author= (help)CS1 maint: multiple names: authors list (link) CS1 maint: unflagged free DOI (link)

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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'' spp. 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.
 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|journal=Scandinavian journal of infectious diseases}}</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|pmid=17605772|pmc=1947989}}</ref>
-''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.
 ==See also==