Results 11 to 20 of about 54,771 (301)
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
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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
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
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
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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
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
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
Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides bacteriophages: Genomics and cross-species host ranges. [PDF]
International Journal of Food Microbiology, 2017 Unveiling virus-host interactions are relevant for understanding the biology and evolution of microbes globally, but in particular, it has also a paramount impact on the manufacture of fermented dairy products.
S. Pujato +4 more
semanticscholar +5 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
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