Leuconostoc

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Leuconostoc
Scientific classification Edit this classification
Domain: Bacteria
Kingdom: Bacillati
Phylum: Bacillota
Class: Bacilli
Order: Lactobacillales
Family: Lactobacillaceae
Genus: Leuconostoc
van Tieghem 1878 (Approved Lists 1980)[1]
Type species
Leuconostoc mesenteroides
(Tsenkovskii 1878) van Tieghem 1878 (Approved Lists 1980)[1]
Species

See text.

Synonyms
  • "Ascococcus" Tsenkovskii 1878

Leuconostoc

heterofermentative and are able to produce dextran from sucrose. They are generally slime-forming. The name Leuconostoc comes from Greek adjective leukos meaning clear; and the word nostoc gelatinous colonies, Leuconostoc - colorless nostoc.[3][4]

Blamed for causing the 'stink' when creating a

sourdough starter, some species are also capable of causing human infection.[5] Because they are an uncommon cause of disease in humans, standard commercial identification kits are often unable to identify the organism.[6]

Leuconostoc spp., along with other lactic acid bacteria such as

fermentation of cabbage, making it sauerkraut. In this process, fresh cabbage is fermented in a light brine, where the sugars in the cabbage are transformed by lactofermentation to lactic acid which gives the cabbage a sour flavour and good keeping qualities. Leuconostoc spp. are similarly part of the symbiotic colonies of bacteria and yeast (SCOBY) involved in the fermentation of kefir, a fermented milk beverage[7] and kombucha
, a fermented tea.

Species

The genus Leuconostoc comprises the following species:[3]

Leuconostoc citrovorum

The name Leuconostoc citrovorum (Hammer) Hucker and Pederson 1931 was rejected in 1971 as a nomen dubium by the Judicial Commission of International Committee on Systematics of Prokaryotes (in Opinion 45).[9][10]

Phylogeny

The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature[3] and the phylogeny is based on whole-genome sequences.[11]

References

  1. ^ a b Van Tieghem P. (1878). "Sur la gomme de sucrerie (Leuconostoc mesenteroides)" [On sugar-mill gum (Leuconostoc mesenteroides)]. Annales des Sciences Naturelles Botanique. 7: 180–203.
  2. ^ Björkroth, J., and W. Holzapfel. 2006. Genera Leuconostoc, Oenococcus and Weissella, p.267 -319. In M. Dworkin (ed.), The prokaryotes: A handbook on the biology of bacteria: Firmicutes, Cyanobacteria, vol. 4, 3rd ed. Springer-Verlag, New York, NY. [1]
  3. ^ a b c Euzéby JP, Parte AC. "Acetilactobacillus". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved July 1, 2021.
  4. doi:10.1099/00207713-47-2-584
    .
  5. S2CID 6532754
    .
  6. PMID 17605772
    .
  7. doi:10.1616/1476-2137.13938. Archived from the original
    (PDF) on 14 May 2014. Retrieved 20 December 2014.
  8. ^ Kim MH, Shim ST, Kim YS, Kyung KH (2002). "Diversity of Leuconostocs on Garlic Surface, an Extreme Environment" (PDF). Journal of Microbiology and Biotechnology. 12 (3): 497–502.
  9. ^ Lapage SP; et al. (1992). "List 5. Rejected specific and subspecific epithets in names of species and subspecies of bacteria (epitheta specifica et subspecifica rejicienda)". ASM Press.
  10. ^ Lapage SP; et al. (1992). "Conserved and Rejected Names of Bacterial Taxa". International Code of Nomenclature of Bacteria: Bacteriological Code, 1990 Revision. ASM Press.
  11. PMID 32293557
    .
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