Leuconostoc

Taxobox
color = lightgrey
name = "Leuconostoc"
regnum = Bacteria
divisio = Firmicutes
classis = Bacilli
ordo = Lactobacillales
familia = Leuconostocaceae
genus = "Leuconostoc"
genus_authority = van Tieghem 1878
subdivision_ranks = Species
subdivision = "L. carnosum"
"L. citreum"
"L. durionis"
"L. fallax"
"L. ficulneum"
"L. fructosum"
"L. garlicum"
"L. gasicomitatum"
"L. gelidum"
"L. inhae"
"L. kimchii"
"L. lactis"
"L. mesenteroides"
"L. pseudoficulneum"
"L. pseudomesenteroides"

"Leuconostoc" [Björkroth, J., and W. Holzapfel. 2006. Genera Leuconostoc, Oenococcus and Weissella, p.267 -319. In M. Dworkin (ed.), The prokaryotes: a handbook on the biology of bacteria: Firmicutes, Cyanobacteria, vol. 4, 3rd ed. Springer-Verlag, New York, NY. [http://dx.doi.org/10.1007/0-387-30744-3] ] is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. They are generally ovoid cocci often forming chains. Leuconostoc sp. are intrinsically resistant to vancomycin and are catalase-negative (which distinguishes them from staphylococci). All species within this genus are heterofermentative and are able to produce dextran from sucrose. They are generally slime-forming.

Blamed for causing the 'stink' when creating a sourdough starter. Some species are also capable of causing human infection. [cite journal|author=Vagiakou-Voudris E, Mylona-Petropoulou D, Kalogeropoulou E, Chantzis A, Chini S, Tsiodra P, Malamou-Lada E|title=Scand J Infect Dis|year=2002|volume=34|issue=10|pages=766–7|pmid=12477331] Because they are an uncommon cause of disease in humans, standard commercial identification kits are often unable to identify the organism [cite journal|title=Accuracies of Leuconostoc phenotypic identification: a comparison of API systems and conventional phenotypic assays|author=Kulwichit W, Nilgate S, Chatsuwan T, "et al."|journal=BMC Infectious Diseases|year=2007|volume=7|pages=69|doi=10.1186/1471-2334-7-69] .

"Leuconostoc" is, along with other lactic acid bacteria such as Pediococcus and Lactobacillus responsible for the fermentation of cabbage, making it Sauerkraut. In this process the sugars in fresh cabbage are transformed to lactic acids which give it a sour flavour and good keeping qualities.

References

ee also

*Sauerkraut
*Fermentation

External links

* [http://www.bacterio.cict.fr/l/leuconostoc.html List of species of the genus Leuconostoc]