Leuconostoc: Difference between revisions
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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|vauthors=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|doi=10.1080/00365540260348572}}</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 |vauthors=Kulwichit W, Nilgate S, Chatsuwan T, etal |journal=BMC Infectious Diseases|year=2007|volume=7|pages=69|doi=10.1186/1471-2334-7-69|pmid=17605772|pmc=1947989}}</ref> |
Blamed for causing the 'stink' when creating a sourdough starter, some species are also capable of causing human infection.<ref>{{cite journal|vauthors=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|doi=10.1080/00365540260348572}}</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 |vauthors=Kulwichit W, Nilgate S, Chatsuwan T, etal |journal=BMC Infectious Diseases|year=2007|volume=7|pages=69|doi=10.1186/1471-2334-7-69|pmid=17605772|pmc=1947989}}</ref> |
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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|deadurl=yes|archiveurl=https://web.archive.org/web/20140514095454/http://www.kefir.it/kefir_probiotic.pdf|archivedate=14 May 2014|df=}}</ref> |
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==Leuconostoc citrovorum== |
==Leuconostoc citrovorum== |
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==External links== |
==External links== |
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*[http://www.bacterio.cict.fr/l/leuconostoc.html List of species of the genus ''Leuconostoc''] |
*[https://web.archive.org/web/20070407170733/http://www.bacterio.cict.fr/l/leuconostoc.html List of species of the genus ''Leuconostoc''] |
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* [http://microbewiki.kenyon.edu/index.php/Leuconostoc ''Leuconostoc''] MicrobeWiki |
* [http://microbewiki.kenyon.edu/index.php/Leuconostoc ''Leuconostoc''] MicrobeWiki |
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Revision as of 23:49, 21 December 2017
| Leuconostoc | |
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| Scientific classification | |
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| Genus: | Leuconostoc van Tieghem 1878
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| Species | |
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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 (Hammer) Hucker and Pederson 1931
was rejected in 1971 as nomen dubium by the Judicial Commission of International Committee on Systematics of Prokaryotes (in Opinion 45).[6][7]
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. Archived from the original (PDF) on 14 May 2014. Retrieved 20 December 2014.
{{cite journal}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ Lapage SP; et al. (1992). "List 5. Rejected specific and subspecific epithets in names of species and subspecies of bacteria (epitheta specifica et subspecifica rejicienda)". ASM Press.
{{cite web}}: Explicit use of et al. in:|author=(help) - ^ Lapage SP; et al. (1992). International Code of Nomenclature of Bacteria: Bacteriological Code, 1990 Revision. ASM Press.
{{cite book}}: Explicit use of et al. in:|author=(help)
External links
- List of species of the genus Leuconostoc
- Leuconostoc MicrobeWiki
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