Leuconostoc carnosum

Leuconostoc carnosum
Scientific classification
Kingdom: Bacteria
Division: Firmicutes
Class: Bacilli
Order: Lactobacillales
Family: Leuconostocaceae
Genus: Leuconostoc
Species: L. carnosum
Shaw and Harding 1989
Binomial name
Leuconostoc carnosum

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

  1. ↑ 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.
  2. ↑ 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. PMC 3497485. PMID 23144413.
  3. ↑ 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.

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. PMC 427726. 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.


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