(microbiology) A genus of bacteria in the family Streptococcaceae; spherical or lenticular cells occurring in pairs or chains; ferment glucose with production of levorotatory lactic acid (heterofermentative), ethanol, and carbon dioxide.
Leuconostoc
| Sci-Tech Dictionary: Leuconostoc |
(¦lü·kə′näs′täk)
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| Veterinary Dictionary: Leuconostoc |
A genus of gram-positive, nonpathogenic, facultatively anaerobic bacteria spherical to lenticular in shape. They are of food hygiene importance because they cause slime on high sugar foods, cause taints and are salt-tolerant.
- L. mesenteroides subsp. dextranicum, subsp. mesenteroides — produce dextran which is the major component of the slime on foods.
| Wikipedia: Leuconostoc |
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L. carnosum |
Leuconostoc[1] is a genus of Gram-positive 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 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.
See also
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. 34. pp. 766–7. 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:.
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 | Sci-Tech Dictionary. McGraw-Hill Dictionary of Scientific and Technical Terms. Copyright © 2003, 1994, 1989, 1984, 1978, 1976, 1974 by McGraw-Hill Companies, Inc. All rights reserved. Read more |
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| Veterinary Dictionary. Saunders Comprehensive Veterinary Dictionary 3rd Edition. Copyright © 2007 by D.C. Blood, V.P. Studdert and C.C. Gay, Elsevier. All rights reserved. Read more |
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Mentioned in
- citrovorum factor
- buttermilk (food engineering)
- puto
- vada
- dextran
- Food fermentation (food engineering)
- Leuconostoc mesenteroides
- Food microbiology
- Milk (food engineering)
- L. kimchii
- Oenococcus
- Leuconostocaceae
- Cabbage and Crucifer plants
- Microbiology
