Leuconostoc

About: Leuconostoc is a research topic. Over the lifetime, 1859 publications have been published within this topic receiving 65937 citations.

The Effect of Yulmoo Extract and Cold Shock on the Growth of Kimchi Lactic Bacteria

Abstract: Yulmoo Kimchi becomes sour without carbonated taste when ripened at room temperature after being placed under cold temperature. The carbonated taste of Kimchi is reported to come from the hetero lactic fermentation of Leuconostoc strains. Yulmoo extract was made with methanol and added to four lactic bacteria strains originating from kimchi. The bacteria were also subjected to for 24 hours as a cold shock treatment. after which Leuconostoc mesenteroide subsp. dextranicum KCCM 40708, Lactobacillus brevis KCTC 3102, Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528 strains showed a growth inhibition with the addition of Yulmoo extract at the concentration of 250-4,000 ppm. Leuconostoc mesenteroide subsp. dextranicum KCCM 40708, Lactobacillus brevis KCTC 3102, Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528, a strains appearing at the early stage of Kimchi fermentation, showed a higher growth inhibition following Yulmoo treatment in combination with the cold shock.

New fermented food

Abstract: PURPOSE:To obtain the subject new fermented food having a deterioration resistance in spite of its mild sour taste and excellent in fermented flavors by using a new lactobacillus belonging to Leuconostoc genus. CONSTITUTION:Leuconostoc sp. KS-0002 (Bikoukenkinki FERM-10313) is seeded in an edible raw material for fermentation, e.g. a milk, a grain or a meat followed by fermentation. A fermented material is obtained thereby and then subjected to food processing as necessary. The fermented material obtained by the above-mentioned method contains a large quantity of lactic acid and acetic acid and has excellent preservation properties. Because of production of more fermented flavors in comparison with the ordinary lactic acid fermented foods, the above-obtained fermented material is excellent in fragrance and taste and has also a control effect of intestinal function essential to a lactic acid fermented food.

The Synthesis of Citrovorum Factor by Leuconostoc mesenteroides P 60

Abstract: SUMMARY: When incubated with p-aminobenzoic acid, formate and glucose, suspensions of a variant strain of Leuconostoc mesenteroides strain P 60 formed two factors possessing folic acid activity. One of these factors behaved like rhizopterin in supporting the growth of Streptococcus faecalis strain R but not of Lactobacillus casei. The other, like leucovorin, supported the growth of Leuconostoc citrovorum. The synthesis of ‘citrovorum factor’ was enhanced 5- to 20-fold by the presence of CO2 in the gas phase. Sulphathiazole inhibited the synthesis of both factors, the inhibition being overcome competitively by p-aminobenzoic acid. Leucovorin was destroyed by suspensions of L. mesenteroides P 60 in phosphate-buffered glucose. The diminution of activity for L. citrovorum (decrease of citrovorum factor) was decreased when the incubation was carried out in a CO2-enriched atmosphere. Ascorbic acid, which behaved similarly to CO2 in partially preventing inactivation of leucovorin by suspensions of L. mesenteroides P60 variant strain, also increased the synthesis of citrovorum factor from formate and p-aminobenzoic acid and partially satisfied the requirement of the growing L. mesenteroides P 60 for CO2.

Catheter-related Leuconostoc bacteremia secondary to pulmonary Mycobacterium xenopi infection

Abstract: Infection caused by Leuconostoc spp. is very rare. We report a case of Leuconostoc bacteremia in a patient receiving antimycobacterial chemotherapy for pulmonary Mycobacterium xenopi infection. In addition, the patient presented several known characteristic predisposing factors associated with Leuconostoc infection, such as severe underlying disease, previous long-term antibiotic treatment, indwelling intravascular catheter, prolonged parenteral feeding, previous methicillin-resistant Staphylococcus epidermidis (MRSE) bacteremia with subsequent vancomycin treatment, and prolonged hospitalization. Leuconostoc spp. were isolated from several blood cultures and from a retracted intravascular catheter. After removal of the intravascular catheter the patient's condition improved without additional antibiotic treatment. To our knowledge, this is the first report of a patient with Leuconostoc spp. infection secondary to pulmonary non-tuberculous mycobacteriosis.

Characterization of lactic acid bacteria in coalho cheese and antagonism to some pathogenic food-related bacteria

Abstract: The coalho or curdled cheese is a traditional product of the Brazilian Northeast region, but the knowledge on its autochthonous microbiota is critical. This survey aimed at characterizing the microbiota of coalho cheese produced in three rural properties (A, B and C), located in Agreste, Borborema and Sertao regions of State of Paraiba - Brazil, respectively. The relevance of the profile of lactic acid bacteria found in this type of cheese was assessed, and the antimicrobial activity of these identified bacteria against Salmonella enterica, S. aureus and L. monocytogenes was analyzed. The lactic acid bacteria counts of coalho cheese from producers A and B were 10 6 and the highest counts (10 9 UFC/g) were found in cheese samples from producer C. Forty-nine lactic acid bacteria from three rural properties were selected and predominant genera was Enterococcus, Lactococcus, Streptococcus and Leuconostoc. Of 20 bacteria isolated, 19 showed inhibition halos on the three pathogenic bacteria with diameter of 2 to 15 mm, and the largest halos were formed by Lactococcus lactis ssp lactis on S. enterica and S. aureus. The antimicrobial activity displayed by some lactic acid bacteria isolates suggests the possibility of its use against pathogens, and they might be effective as a barrier in these microorganisms development and as biological preservatives in coalho cheese.