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]

Leuconostoc carnosum
Scientific classification Edit this 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
  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. PMID 12706038.

Further reading

edit
edit