Leuconostoc gasicomitatum
| Leuconostoc gasicomitatum | |
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| Species: | L. gasicomitatum Björkroth et al. 2001
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| Leuconostoc gasicomitatum | |
Leuconostoc gasicomitatum is a bacterium, first associated with spoiled poultry meat in modified-atmosphere (low oxygen) packages.[1]
References
- ^ Bjorkroth, K. J.; Geisen, R.; Schillinger, U.; Weiss, N.; De Vos, P.; Holzapfel, W. H.; Korkeala, H. J.; Vandamme, P. (2000). "Characterization of Leuconostoc gasicomitatum sp. nov., Associated with Spoiled Raw Tomato-Marinated Broiler Meat Strips Packaged under Modified-Atmosphere Conditions". Applied and Environmental Microbiology. 66 (9): 3764–3772. doi:10.1128/AEM.66.9.3764-3772.2000. ISSN 0099-2240.
Further reading
- Susiluoto T, Korkeala H, Björkroth KJ (2003). "Leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modified-atmosphere-packaged marinated broiler meat strips on sell-by-day". Int J Food Microbiol. 80 (1): 89–97. doi:10.1016/s0168-1605(02)00123-x. PMID 12430775.
- Johansson, P.; Paulin, L.; Sade, E.; Salovuori, N.; Alatalo, E. R.; Bjorkroth, K. J.; Auvinen, P. (2011). "Genome Sequence of a Food Spoilage Lactic Acid Bacterium, Leuconostoc gasicomitatum LMG 18811T, in Association with Specific Spoilage Reactions". Applied and Environmental Microbiology. 77 (13): 4344–4351. doi:10.1128/AEM.00102-11. ISSN 0099-2240. PMC 3127722. PMID 21571876.
External links
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