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Leuconostoc

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Leuconostoc
Scientific classification
Kingdom:
Bacteria
Division:
Firmicutes
Class:
Bacilli
Order:
Lactobacillales
Family:
Leuconostocaceae
Genus:
Leuconostoc

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. miyukkimchii[1]
L. palmae[1]
L. pseudoficulneum
L. pseudomesenteroides
L. rapi[1]

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 International Committee on Systematics of Prokaryotes. [6]

References

  1. ^ a b c Parte, A.C. "Leuconostoc". www.bacterio.net.
  2. ^ 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]
  3. ^ 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.
  4. ^ 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)
  5. ^ 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.
  6. ^ 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)

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