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Journal of Dairy Science Sep 1994Leuconostoc spp. are lactic acid bacteria that are commonly associated with foods and that are used as starter bacteria in some dairy fermentations. Lactic acid bacteria... (Review)
Review
Leuconostoc spp. are lactic acid bacteria that are commonly associated with foods and that are used as starter bacteria in some dairy fermentations. Lactic acid bacteria are inhibitory to other bacteria because of pH, organic acids, hydrogen peroxide, and other chemicals produced during their growth, including bacteriocins. Bacteriocin production by Leuconostoc spp. was first observed in the 1950s, but only since 1984, when antagonistic activity of Leuconostoc spp. was reported, have more extensive studies of bacteriocins produced by Leuconostoc spp. been conducted, including mesentericin Y105, produced by Leuconostoc mesenteroides spp. mesenteroides; leucocin A-UAL 187, produced by Leuconostoc gelidum; carnosin 44A, produced by Leuconostoc carnosum; and leuconocin S, produced by Leuconostoc paramesenteroides. Bacteriocins produced by leuconostocs may or may not be active against other lactic acid bacteria, but all include Listeria in their activity spectra. Mesentericin Y105 is reported to be exclusively active against Listeria spp. The amino acid sequences for leucocin A and mesentericin Y105 have been determined. Despite considerable differences in antibacterial spectra, only two amino acids differ between these bacteriocins. The prevalence of leuconostocs in many adventitious fermentations of food and the use of leuconostocs as starter bacteria in controlled fermentations make the bacteriocins produced by these bacteria of interest as possible food preservatives by addition of the bacteriocin or its producer organism to foods.
Topics: Amino Acid Sequence; Bacteriocins; Leuconostoc; Molecular Sequence Data
PubMed: 7814741
DOI: 10.3168/jds.S0022-0302(94)77214-3 -
Food Microbiology Oct 2023Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of acetoin and diacetyl in dairy cheese. In this study, we investigate seven...
Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived Leuconostoc strains, covering four species, in their potential as a lyophilized starter culture for flavor production in fermented soy-based cheese alternatives. We show that the process of lyophilization of Leuconostoc can be feasible using a soy-based lyoprotectant, with survivability up to 63% during long term storage. Furthermore, the storage in this media improves the subsequent growth in a soy-based substrate in a strain specific manner. The utilization of individual raffinose family oligosaccharides was strain dependent, with Leuconostoc pseudomesenteroides NFICC99 being the best consumer. Furthermore, we show that all investigated strains were able to produce a range of volatile flavor compounds found in dairy cheese products, as well as remove certain dairy off-flavors from the soy-based substrate like hexanal and 2-pentylfuran. Also here, NFICC99 was strain producing most cheese-related volatile flavor compounds, followed by Leuconostoc mesenteroides NFICC319. These findings provide initial insights into the development of Leuconostoc as a potential starter culture for plant-based dairy alternatives, as well as a promising approach for generation of stable, lyophilized cultures.
Topics: Fermentation; Leuconostoc; Dairy Products; Hydrogen-Ion Concentration; Sugars
PubMed: 37567639
DOI: 10.1016/j.fm.2023.104337 -
Lancet (London, England) Feb 1988
Topics: Drug Resistance, Microbial; Humans; Leuconostoc; Vancomycin
PubMed: 2893126
DOI: 10.1016/s0140-6736(88)90396-0 -
International Journal of Systematic and... Mar 2020A novel lactic acid bacterium, strain MB7, was isolated from lychee in Taiwan. MB7 is Gram-staining-positive, catalase-negative, non-motile, non-haemolytic,...
A novel lactic acid bacterium, strain MB7, was isolated from lychee in Taiwan. MB7 is Gram-staining-positive, catalase-negative, non-motile, non-haemolytic, facultatively anaerobic, coccoid-shaped, heterofermentative and mainly produces d-lactic acid from glucose. Comparative analysis of 16S rRNA, and gene sequences has demonstrated that the novel strain represented a member of the genus . 16S rRNA gene sequencing results indicated that MB7 had the same sequence similarity of 99.25 % to four type strains of members of the genus : subsp. DSM 20484, subsp. DRC 1506, subsp. ATCC 8293 and DSM 20241. Additionally, high 16S rRNA sequence similarities were also observed with subsp. ATCC 19254 (99.12 %) and NRIC 1777 (98.69 %). When comparing the genomes of these type strains, the average nucleotide identity values and digital DNA-DNA hybridization values of MB7 with these type strains were 76.57-80.53 and 22.0-22.6 %, respectively. MB7 also showed different phenotypic characteristics to other most closely related species of the genus , such as carbohydrate metabolizing ability, halotolerance and growth at various pHs. On the basis of phenotypic and genotypic properties, strain MB7 represents a novel species belonging to the genus , for which the name sp. nov. is proposed. The type strain is MB7 (=BCRC 81077=NBRC 113542).
Topics: Bacterial Typing Techniques; Base Composition; DNA, Bacterial; Fatty Acids; Fermentation; Fruit; Lactic Acid; Leuconostoc; Leuconostoc mesenteroides; Litchi; Nucleic Acid Hybridization; Phylogeny; RNA, Ribosomal, 16S; Sequence Analysis, DNA; Taiwan
PubMed: 32228772
DOI: 10.1099/ijsem.0.003938 -
Journal of General Microbiology Sep 1967
Topics: Carbohydrate Metabolism; Dextrans; Fermentation; Hydrogen-Ion Concentration; Lactates; Leuconostoc; Sucrose; Wine
PubMed: 6052633
DOI: 10.1099/00221287-48-3-431 -
International Journal of Food... Sep 2008Although Leuconostoc genus is "generally recognized as safe" (GRAS), a few clinically human infections cases by this microorganism have been reported in the literature,... (Review)
Review
Although Leuconostoc genus is "generally recognized as safe" (GRAS), a few clinically human infections cases by this microorganism have been reported in the literature, leading to their classification as opportunistic pathogens. However, these reported cases concern only severe immunodepressed patients, and none direct relations have yet been proven between Leuconostoc isolation and human diseases. Moreover, no cases of infections have been directly linked to the consumption of fermented food. Considering the long history of use of Leuconostoc in dairy industry, and their poor incidence in human infections cases, this bacterial genus may be reasonably considered as " safe " for its use in fermented dairy products.
Topics: Consumer Product Safety; Cultured Milk Products; Food Microbiology; Humans; Immunocompromised Host; Leuconostoc; Phylogeny; Risk Assessment; Species Specificity
PubMed: 17897747
DOI: 10.1016/j.ijfoodmicro.2007.08.012 -
The West Virginia Medical Journal 2009A three week old extremely low birth weight (ELBW) infant infected by vancomycin-resistant Leuconostoc spp is presented. Treatment with appropriate antibiotics was... (Review)
Review
A three week old extremely low birth weight (ELBW) infant infected by vancomycin-resistant Leuconostoc spp is presented. Treatment with appropriate antibiotics was successful after the percutaneous inserted central catheter (PICC) was removed. The infection with Leuconostoc spp is rare but should be suspected when vancomycin-resistant organisms resembling streptococci are isolated. Previous pediatric case reports are also summarized and reviewed.
Topics: Ampicillin; Anti-Bacterial Agents; Catheterization, Central Venous; Gentamicins; Gram-Positive Bacterial Infections; Humans; Infant, Extremely Low Birth Weight; Infant, Newborn; Leuconostoc; Male; Sepsis; Vancomycin Resistance
PubMed: 19806867
DOI: No ID Found -
International Journal of Systematic and... Aug 2015A Gram-stain-positive, ovoid, lactic acid bacterium, strain LMG 27676T, was isolated from a spoiled sous-vide-cooked rutabaga. 16S rRNA gene sequence analysis indicated...
A Gram-stain-positive, ovoid, lactic acid bacterium, strain LMG 27676T, was isolated from a spoiled sous-vide-cooked rutabaga. 16S rRNA gene sequence analysis indicated that the novel strain belongs to the genus Leuconostoc, with Leuconostoc kimchii and Leuconostoc miyukkimchii as the nearest neighbours (99.1 and 98.8% 16S rRNA gene sequence similarity towards the type strain, respectively). Phylogenetic analysis of the 16S rRNA gene, multilocus sequence analysis of the pheS, rpoA and atpA genes, and biochemical and genotypic characteristics allowed differentiation of strain LMG 27676T from all established species of the genus Leuconostoc. Strain LMG 27676T ( = R-50029T = MHB 277T = DSM 27776T) therefore represents the type strain of a novel species, for which the name Leuconostoc rapi sp. nov. is proposed.
Topics: Bacterial Typing Techniques; Base Composition; Brassica napus; Cooking; DNA, Bacterial; Finland; Food Microbiology; Genes, Bacterial; Leuconostoc; Molecular Sequence Data; Multilocus Sequence Typing; Nucleic Acid Hybridization; Phylogeny; RNA, Ribosomal, 16S; Sequence Analysis, DNA; Vegetables
PubMed: 25951860
DOI: 10.1099/ijs.0.000305 -
Applied and Environmental Microbiology Oct 2019Fructophilic lactic acid bacteria (FLAB), composed of spp., , and , are unique in that they prefer d-fructose over d-glucose as a carbon source. Strain F192-5, isolated...
Fructophilic lactic acid bacteria (FLAB), composed of spp., , and , are unique in that they prefer d-fructose over d-glucose as a carbon source. Strain F192-5, isolated from the peel of a satsuma mandarin and identified as , grows well on d-fructose but poorly on d-glucose and produces mainly lactate and acetate, with trace amounts of ethanol, from the metabolism of d-glucose. These characteristics are identical to those of obligate FLAB. However, strain F192-5 ferments a greater variety of carbohydrates than known FLAB. Comparative analyses of the genomes of strain F192-5 and reference strains of revealed no signs of specific gene reductions, especially genes involved in carbohydrate transport and metabolism, in the genome of F192-5. The bifunctional alcohol/acetaldehyde dehydrogenase gene () is conserved in strain F192-5 but is not transcribed. This is most likely due to a deletion in the promoter region upstream of the gene. Strain F192-5 did, however, ferment d-glucose when transformed with a plasmid containing the allochthonous gene. F192-5 is an example of a pseudo-FLAB strain with a deficiency in d-glucose metabolism. This unique phenotypic characteristic appears to be strain specific within the species This might be one of the strategies lactic acid bacteria use to adapt to diverse environmental conditions. Obligate fructophilic lactic acid bacteria (FLAB) lack the metabolic pathways used in the metabolism of most carbohydrates and differ from other lactic acid bacteria in that they prefer to ferment d-fructose instead of d-glucose. These characteristics are well conserved at the genus or species level. F192-5 shows similar growth characteristics. However, the strain is metabolically and genomically different from obligate FLAB. This is an example of a strain that evolved a pseudo-FLAB phenotype to adapt to a fructose-rich environment.
Topics: Alcohol Dehydrogenase; Aldehyde Oxidoreductases; Bacterial Proteins; Citrus; Fructose; Leuconostoc
PubMed: 31399409
DOI: 10.1128/AEM.01077-19 -
Revista Chilena de Infectologia :... Jun 2008The species of Leuconostoc are uncommon opportunistic pathogens, which can be isolated in critically ill patients, immunocompromised hosts and in nosocomial infections.... (Review)
Review
The species of Leuconostoc are uncommon opportunistic pathogens, which can be isolated in critically ill patients, immunocompromised hosts and in nosocomial infections. They are mostly isolated in bacteremia associated to intravascular devices and to the use of total parenteral nutrition. Nevertheless, other infections due to Leuconostoc sp have been described among which, meningitis, bloodstream infections, urinary tract infections and peritonitis have been reported. In this article we describe a series of cancer patients with Leuconostoc sp infections and their associated clinical conditions, and a literature review is presented.
Topics: Adult; Aged; Anti-Bacterial Agents; Child; Cross Infection; Female; Gram-Positive Bacterial Infections; Humans; Leuconostoc; Male; Microbial Sensitivity Tests; Middle Aged; Neoplasms; Retrospective Studies
PubMed: 18580995
DOI: No ID Found