Results 11 to 20 of about 52,679 (291)
Phylogenomic analysis of the genus Leuconostoc
Frontiers in Microbiology, 2022 Leuconostoc is a genus of saccharolytic heterofermentative lactic acid bacteria that inhabit plant-derived matrices and a variety of fermented foods (dairy products, dough, milk, vegetables, and meats), contributing to desired fermentation processes or ...
S. Raimondi +6 more
semanticscholar +6 more sources
Pangenome and genomic taxonomy analyses of Leuconostoc gelidum and Leuconostoc gasicomitatum
BMC Genomics, 2022 Background Leuconostoc gelidum and Leuconostoc gasicomitatum have dual roles in foods. They may spoil cold-stored packaged foods but can also be beneficial in kimchi fermentation.
Per Johansson +4 more
doaj +4 more sources
Case Reports in Hematology, 2016 Leuconostoc species are vancomycin-resistant Gram-positive cocci. Infections due to Leuconostoc species have been reported in various immunocompromised patients, but little is known about such infection in patients with hematologic malignancies.
Kazuko Ino +5 more
doaj +2 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
A genome-scale metabolic network of the aroma bacterium Leuconostoc mesenteroides subsp. cremoris [PDF]
Applied Microbiology and Biotechnology, 2019 Emrah Özcan +7 more
semanticscholar +2 more sources
Bacterium with Leuconostoc pseudomesenteroides
One Health & Risk Management, 2023 Introduction. Leukonostoc pseudomesenteroides, widespread in nature (soil, plants, milk, etc.), until recently was classified as a commensal microorganism, but from 1985 until now several sporadic cases of infection with this pathogen have been ...
Liviu IAROVOI +5 more
doaj +2 more sources
Host metabolic benefits of prebiotic exopolysaccharides produced by Leuconostoc mesenteroides
Gut microbes, 2023 Fermented foods demonstrate remarkable health benefits owing to probiotic bacteria or microproducts produced via bacterial fermentation. Fermented foods are produced by the fermentative action of several lactic acid bacteria, including Leuconostoc ...
J. Miyamoto +15 more
semanticscholar +1 more source
International Journal of Systematic and Evolutionary Microbiology, 2022 The genera Convivina , Fructobacillus , Leuconostoc , Oenococcus and Weissella , which formed the family Leuconostocaceae , have recently been merged within the family Lactobacillaceae .
Sarah Bello +2 more
semanticscholar +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
Microorganisms, 2021 Leuconostoc spp. are environmental microorganisms commonly associated with fermented foods. Absence of antibiotic resistance (AR) in bacteria is a critical issue for global food safety.
E. Salvetti +4 more
semanticscholar +1 more source