Phylogenetic analysis of Leuconostoc and Lactobacillus species isolated from sugarcane processing streams [PDF]
MicrobiologyOpen, 2020 High levels of gums such as dextran, produced by Leuconostoc and Lactobacillus spp., have a severe impact on factory throughput and sugar quality.
Sanet Nel +3 more
doaj +3 more sources
Comparative Genomics of Leuconostoc carnosum [PDF]
Frontiers in Microbiology, 2021 Leuconostoc carnosum is a known colonizer of meat-related food matrices. It reaches remarkably high loads during the shelf life in packaged meat products and plays a role in spoilage, although preservative effects have been proposed for some strains.
Francesco Candeliere +10 more
doaj +5 more sources
Microorganisms, 2021 In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high suppression of bakery-relevant moulds in nine ...
Denise C. Müller +3 more
doaj +2 more sources
Genetic Diversity of Leuconostoc mesenteroides Isolates from Traditional Montenegrin Brine Cheese
Microorganisms, 2021 In many dairy products, Leuconostoc spp. is a natural part of non-starter lactic acid bacteria (NSLAB) accounting for flavor development. However, data on the genomic diversity of Leuconostoc spp. isolates obtained from cheese are still scarce. The focus
Werner Ruppitsch +7 more
doaj +2 more sources
Both, Limited and Often Fatal Systemic Infections Caused by Leuconostoc spp. in Older, Previously Ill Men Are Usually Acquired in the Outpatient Setting [PDF]
MicroorganismsLeuconostoc spp. are vancomycin-resistant Gram-positive cocci that are used in food production and as pre- and probiotics. However, Leuconostoc spp. can also cause infections. In the present study, the records of patients with Leuconostoc spp.
Johanna Butt +2 more
doaj +2 more sources
Antibiotic Susceptibility Profiles of Dairy Leuconostoc, Analysis of the Genetic Basis of Atypical Resistances and Transfer of Genes In Vitro and in a Food Matrix. [PDF]
PLoS ONE, 2016 In spite of a global concern on the transfer of antibiotic resistances (AR) via the food chain, limited information exists on this issue in species of Leuconostoc and Weissella, adjunct cultures used as aroma producers in fermented foods.
Ana Belén Flórez +7 more
doaj +2 more sources
Extrusion of Dissolved Oxygen by Exopolysaccharide From Leuconostoc mesenteroides and Its Implications in Relief of the Oxygen Stress [PDF]
Frontiers in Microbiology, 2018 Strains of Leuconostoc are generally facultatively anaerobic and exposure to oxygen might be detrimental; therefore, strategies to combat the oxygen stress are essential for these bacteria to survive and flourish in the oxygenic atmosphere.
Minghui Yan +6 more
semanticscholar +2 more sources
Polyphasic Characterisation of Microbiota Associated with Sant’Agostino Table Olives Flavoured with Foeniculum vulgare [PDF]
FoodsSant’Agostino green table olives, traditionally processed in Apulia and flavoured with Foeniculum vulgare, represent a niche product whose microbial ecology remains largely unexplored. This study aimed to characterise the microbiota of the final product (
Antonio Alfonzo +11 more
doaj +2 more sources
Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation [PDF]
npj Science of FoodRecent studies aim to prevent kimchi spoilage and enhance the sensory and nutritional qualities using lactic acid bacteria, particularly Leuconostoc species, as kimchi starters.
Jisu Lee +9 more
doaj +2 more sources
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2015 Penelitian ini bertujuan untuk mengetahui karakteristik produk mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp. cremonis BN12 menggunakan berbagai penyalut. Mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp.
Irma Hermana +2 more
doaj +4 more sources