Leuconostoc carnosumis alactic acid bacterium;its type strain is NCFB 2776.[1]Its genome has been sequenced.[2]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 ofL. carnosumare known to producebactericidesknown to inhibit or killListeria monocytogenes.[3]
| Leuconostoc carnosum | |
|---|---|
Scientific classification
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Leuconostoc |
| Species: | L. carnosum
|
| Binomial name | |
| Leuconostoc carnosum Shaw and Harding 1989
| |
References
edit- ^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.ISSN0020-7713.
- ^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.ISSN0021-9193.PMC3497485.PMID23144413.
- ^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.ISSN0168-1605.PMID12706038.
Further reading
edit- 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.ISSN0099-2240.PMC427726.PMID15184175.
- 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.ISSN0740-0020.
External links
edit- LPSN
- "Leuconostoc carnosum".TheEncyclopedia of Life.
- Type strain ofLeuconostoc carnosumat BacDive- the Bacterial Diversity Metadatabase
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