Leuconostoc carnosum explained

Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776.^[1] Its genome has been sequenced.^[2] Its name derives from the fact that it was first isolated from chill-stored meats. Its significance is that it thrives in anaerobic environments with a temperature around 2 °C, thus has been known to spoil vacuum-packed meat, yet it is not pathogenic and certain strains of L. carnosum are known to produce bactericides known to inhibit or kill Listeria monocytogenes.^[3]

Further reading

• Björkroth, K. J., Peter Vandamme, and H. J. Korkeala. "Identification and Characterization ofLeuconostoc carnosum, Associated with Production and Spoilage of Vacuum-Packaged, Sliced, Cooked Ham." Applied and Environmental Microbiology 64.9 (1998): 3313–3319.
• Helmark. S.. Hansen. M. E.. Jelle. B.. Sorensen. K. I.. Jensen. P. R.. Transformation of Leuconostoc carnosum 4010 and Evidence for Natural Competence of the Organism. Applied and Environmental Microbiology. 70. 6. 2004. 3695–3699. 0099-2240. 10.1128/AEM.70.6.3695-3699.2004. 15184175. 427726.
• Keppler. K.. Geisen. R.. Holzapfel. W.H.. An α-amylase sensitive bacteriocin of Leuconostoc carnosum. Food Microbiology. 11. 1. 1994. 39–45. 0740-0020. 10.1006/fmic.1994.1006.

External links

• LPSN
  • Type strain of Leuconostoc carnosum at BacDive - the Bacterial Diversity Metadatabase

Notes and References

1. Shaw. B. G.. Harding. C. D.. Leuconostoc gelidum sp. nov. and Leuconostoc carnosum sp. nov. from Chill-Stored Meats. International Journal of Systematic Bacteriology. 39. 3. 1989. 217–223. 0020-7713. 10.1099/00207713-39-3-217. free.
2. Jung. J. Y.. Lee. S. H.. Jeon. C. O.. Complete Genome Sequence of Leuconostoc carnosum Strain JB16, Isolated from Kimchi. Journal of Bacteriology. 194. 23. 2012. 6672–6673. 0021-9193. 10.1128/JB.01805-12. 23144413. 3497485.
3. Budde. B. B.. Hornbæk. T.. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments. International Journal of Food Microbiology. 83. 2. 2003. 171–184. 0168-1605. 10.1016/S0168-1605(02)00364-1. 12706038.