Leuconostoc carnosum
| Leuconostoc carnosum | |
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| Species: | L. carnosum Shaw and Harding 1989
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| Leuconostoc carnosum | |
Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776.[2] Its genome has been sequenced.[3] Its name derives from the fact that it was first isolated from chill-stored meats. Its significance is that it thrives in anaerobic environments with a temperature around 2 °C, thus has been known to spoil vacuum-packed meat, yet it is not pathogenic and certain strains of L. carnosum are known to produce bactericides known to inhibit or kill Listeria monocytogenes.[4]
References[]
- ^ Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. PMID 32293557.
- ^ Shaw, B. G.; Harding, C. D. (1989). "Leuconostoc gelidum sp. nov. and Leuconostoc carnosum sp. nov. from Chill-Stored Meats". International Journal of Systematic Bacteriology. 39 (3): 217–223. doi:10.1099/00207713-39-3-217. ISSN 0020-7713.
- ^ Jung, J. Y.; Lee, S. H.; Jeon, C. O. (2012). "Complete Genome Sequence of Leuconostoc carnosum Strain JB16, Isolated from Kimchi". Journal of Bacteriology. 194 (23): 6672–6673. doi:10.1128/JB.01805-12. ISSN 0021-9193. PMC 3497485. PMID 23144413.
- ^ Budde, B. B.; Hornbæk, T. (2003). "Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments". International Journal of Food Microbiology. 83 (2): 171–184. doi:10.1016/S0168-1605(02)00364-1. ISSN 0168-1605. PMID 12706038.
Further reading[]
- Björkroth, K. J., Peter Vandamme, and H. J. Korkeala. "Identification and Characterization ofLeuconostoc carnosum, Associated with Production and Spoilage of Vacuum-Packaged, Sliced, Cooked Ham." Applied and Environmental Microbiology 64.9 (1998): 3313-3319.
- Helmark, S.; Hansen, M. E.; Jelle, B.; Sorensen, K. I.; Jensen, P. R. (2004). "Transformation of Leuconostoc carnosum 4010 and Evidence for Natural Competence of the Organism". Applied and Environmental Microbiology. 70 (6): 3695–3699. doi:10.1128/AEM.70.6.3695-3699.2004. ISSN 0099-2240. PMC 427726. PMID 15184175.
- Keppler, K.; Geisen, R.; Holzapfel, W.H. (1994). "An α-amylase sensitive bacteriocin of Leuconostoc carnosum". Food Microbiology. 11 (1): 39–45. doi:10.1006/fmic.1994.1006. ISSN 0740-0020.
External links[]
- LPSN
- "Leuconostoc carnosum" at the Encyclopedia of Life
- Type strain of Leuconostoc carnosum at BacDive - the Bacterial Diversity Metadatabase
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