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
Bacteriophages of Leuconostoc, Oenococcus, and Weissella
Frontiers in Microbiology, 2014 Leuconostoc (Ln.), Weissella and Oenococcus form a group of related genera of lactic acid bacteria, which once all shared the name Leuconostoc. They are associated with plants, fermented vegetable products, raw milk, dairy products, meat and fish.
Witold Kot, Horst Neve, Finn K Vogensen
exaly +3 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
Phenotypic variation in growth and biofilm formation of Leuconostoc spp. from sugar beet factories [PDF]
Frontiers in MicrobiologyLeuconostoc bacteria are common colonizers of sugar crop processing environments, resulting in sucrose losses and the formation of exopolysaccharides (EPS) and biofilms that can lead to reduced product quality and higher operational costs.
Sanjay Joshi +8 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
Jurnal Teknologi dan Industri Pangan, 2003 Bacteriocin produced by lactic acid bacteria has potential as food biopreservative due to their capability to control spoilage and pathogenic food borne bacteria.
Darnawan Ari Nugroho, Endang S Rahayu
doaj +1 more source
Bacteriemia por Leuconostoc spp: Descripción de un caso.
Galicia Clínica, 2021 RESUMEN: Leuconostoc spp es una bacteria tipo coco grampositivo; recientemente se ha demostrado su potencial patógeno, sobre todo en pacientes inmunodeprimidos y con factores de riesgo como la patología oncológica.
Virginia González Hidalgo +3 more
doaj +1 more source
Screening and characterization of Lactobacillus strains producing large amounts of exopolysaccharides [PDF]
, 1998 A total of 182 Lactobacillus strains were screened for production of extracellular polysaccharides (EPS) by a new method: growth in liquid media with high sugar concentrations. Sixty EPS-positive strains were identified; 17 strains produced more than 100
Brink, B. ten, +4 more
core +12 more sources
Bacteremia caused by species : 6-case series [PDF]
Kosin Medical Journal, 2018 Leuconostoc species are Gram-positive coccobacilli and are used in dairy products and are intrinsically resistant to vancomycin. Leuconostoc infections are rare in humans, usually occurring in immune-compromised patients.
Ki Jong Oh +5 more
doaj +1 more source