Biology:Leuconostoc carnosum
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Short description: Species of bacterium
| Leuconostoc carnosum | |
|---|---|
Scientific classification 
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| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Leuconostoc |
| Species: | L. carnosum
|
| Binomial name | |
| Leuconostoc carnosum Shaw and Harding 1989
| |
Leuconostoc carnosum is a lactic 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 of L. carnosum are known to produce bactericides known to inhibit or kill Listeria monocytogenes.[3]
References
- ↑ 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. 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. 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
Wikidata ☰ Q16984480 entry
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