Nosocomial Outbreaks Caused by Leuconostoc mesenteroides subsp. mesenteroides
Emerging Infectious Diseases, 2008 From July 2003 through October 2004, 42 patients became infected by strains of Leuconostoc mesenteroides subsp. mesenteroides (genotype 1) in different departments of Juan Canalejo Hospital in northwest Spain. During 2006, 6 inpatients, also in different
Germán Bou +9 more
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Complete genome sequence data of Leuconostoc mesenteroides KNU-2 and Weissella hellenica MBEL1842 isolated from kimchi [PDF]
Data in Brief, 2023 Kimchi, a traditional Korean fermented food, contains many lactic acid bacteria. Leuconostoc mesenteroides KNU-2 strain with low-temperature tolerance and Weissella hellenica MBEL1842 with antibacterial activity were isolated from kimchi.
J.A. Yoon +3 more
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Host metabolic benefits of prebiotic exopolysaccharides produced by Leuconostoc mesenteroides [PDF]
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 ...
Junki Miyamoto +15 more
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16S rRNA gene sequencing and MALDI TOF mass spectroscopy identification of Leuconostoc mesenteroides isolated from Algerian raw camel milk [PDF]
Journal of Genetic Engineering and Biotechnology, 2023 Background Eighty-three strains of Leuconostoc mesenteroides were isolated from Algerian raw camel milk. Based on morphological, biochemical, and physiological characters tests, strains were identified as Ln. mesenteroides subsp. mesenteroides.
Hanane Fatma Chentouf +3 more
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Non-targeted metabolomic profile of Leuconostoc mesenteroides-fermented milk reveals differentially expressed metabolites associated with electro-fermentation [PDF]
Microbial Cell FactoriesBackground Leuconostoc mesenteroides (L. mesenteroides) has known as an electrogenic probiotic bacterium. However, metabolites related to electro-fermentation in ferments of L. mesenteroides are not unveiled. Result Electrogenic L.
Tristan Yusho Huang, John Jackson Yang
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Fermentation, 2022 Unhealthy dietary patterns have been associated with an increase in mortality rate as well as the high occurrence of nontransmissible chronic degenerative diseases.
Nontobeko Cele +2 more
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Characteristics of the Leuconostoc mesenteroides subsp. mesenteroides strains from fresh vegetables [PDF]
Acta Periodica Technologica, 2006 Strains synthesizing extracellular polysaccharide dextran on a medium with 10% sucrose were isolated from different kind of vegetables (cabbage, cucumber, cauliflower, kohlrabi, carrot, green beans, red beet, pepper, eggplant, radish).
Dimić Gordana R.
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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
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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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Iranian Journal of Microbiology, 2020 Background and Objectives: Lontar (Borassus flabellifer L.) is widely grown in Indonesia and one of its products is palm sap. Palm sap contains a high level of sugar, making it suitable as a medium to increase the lactic acid bacteria (LAB) production of
Anik Ma'unatin +3 more
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