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'' is, along with other lactic acid bacteria such as ''[[Pediococcus]]'' and ''[[Lactobacillus]]'', 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 lacto-fermentation to [[lactic acid]] which gives the cabbage a sour flavour and good keeping qualities. Leuconostoc is 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'' is, along with other lactic acid bacteria such as ''[[Pediococcus]]'' and ''[[Lactobacillus]]'', 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|lacto-fermentation]] to [[lactic acid]] which gives the cabbage a sour flavour and good keeping qualities. Leuconostoc is 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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==See also== |
==See also== |
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Revision as of 17:23, 27 March 2017
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| Genus: | Leuconostoc van Tieghem 1878
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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 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.[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, fresh cabbage is fermented in a light brine, where the sugars in the cabbage are transformed by lacto-fermentation to lactic acid which gives the cabbage a sour flavour and good keeping qualities. Leuconostoc is similarly part of the symbiotic colonies of bacteria and yeast or SCOBY involved in the fermentation of kefir, a fermented milk beverage.[4]
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". 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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