Leuconostoc: Difference between revisions
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''Leuconostoc'' spp., along with other lactic acid bacteria such as ''[[Pediococcus]]'' and ''[[Lactobacillus]]'', are responsible for the [[fermentation (food)|fermentation]] of [[cabbage]], making it [[sauerkraut]]. In this process, fresh cabbage is fermented in a light [[brine]], where the sugars in the cabbage are transformed by [[ lactic acid fermentation|lactofermentation]] to [[lactic acid]] which gives the cabbage a sour flavour and good keeping qualities. ''Leuconostoc'' spp. are similarly part of the symbiotic colonies of bacteria and yeast or [[SCOBY]] involved in the fermentation of [[kefir]], a fermented milk beverage.<ref name=Farnworth2005>{{cite journal|last1=Farnworth|first1=Edward R|title=Kefir-a complex probiotic|journal=Food Science and Technology Bulletin: Functional Foods|date=4 April 2005|volume=2|issue=1|pages=1–17|doi=10.1616/1476-2137.13938|url=http://kefir.it/kefir_probiotic.pdf|accessdate=20 December 2014}}</ref> |
''Leuconostoc'' spp., along with other lactic acid bacteria such as ''[[Pediococcus]]'' and ''[[Lactobacillus]]'', are responsible for the [[fermentation (food)|fermentation]] of [[cabbage]], making it [[sauerkraut]]. In this process, fresh cabbage is fermented in a light [[brine]], where the sugars in the cabbage are transformed by [[ lactic acid fermentation|lactofermentation]] to [[lactic acid]] which gives the cabbage a sour flavour and good keeping qualities. ''Leuconostoc'' spp. are similarly part of the symbiotic colonies of bacteria and yeast or [[SCOBY]] involved in the fermentation of [[kefir]], a fermented milk beverage.<ref name=Farnworth2005>{{cite journal|last1=Farnworth|first1=Edward R|title=Kefir-a complex probiotic|journal=Food Science and Technology Bulletin: Functional Foods|date=4 April 2005|volume=2|issue=1|pages=1–17|doi=10.1616/1476-2137.13938|url=http://kefir.it/kefir_probiotic.pdf|accessdate=20 December 2014}}</ref> |
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==Leuconostoc citrovorum== |
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==See also== |
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*[[Sauerkraut]] |
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Taxon |
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*[[Fermentation (food)]] --> |
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''Leuconostoc citrovorum'' |
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was rejected in 1971 as ''[[nomen dubium]]''. |
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==References== |
==References== |
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Revision as of 18:56, 18 November 2017
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| Genus: | Leuconostoc van Tieghem 1878
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L. carnosum | |
Leuconostoc[2] 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.[3] Because they are an uncommon cause of disease in humans, standard commercial identification kits are often unable to identify the organism.[4]
Leuconostoc spp., along with other lactic acid bacteria such as Pediococcus and Lactobacillus, are responsible for the fermentation of cabbage, making it sauerkraut. In this process, fresh cabbage is fermented in a light brine, where the sugars in the cabbage are transformed by lactofermentation to lactic acid which gives the cabbage a sour flavour and good keeping qualities. Leuconostoc spp. are similarly part of the symbiotic colonies of bacteria and yeast or SCOBY involved in the fermentation of kefir, a fermented milk beverage.[5]
Leuconostoc citrovorum
Taxon
Leuconostoc citrovorum
was rejected in 1971 as nomen dubium.
References
- ^ a b c Parte, A.C. "Leuconostoc". www.bacterio.net.
- ^ 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. doi:10.1080/00365540260348572. PMID 12477331.
- ^ 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}}: CS1 maint: unflagged free DOI (link) - ^ Farnworth, Edward R (4 April 2005). "Kefir-a complex probiotic" (PDF). Food Science and Technology Bulletin: Functional Foods. 2 (1): 1–17. doi:10.1616/1476-2137.13938. Retrieved 20 December 2014.
External links
- List of species of the genus Leuconostoc
- Leuconostoc MicrobeWiki
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