Paucilactobacillus wasatchensis
Paucilactobacillus wasatchensis | |
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Scientific classification | |
Domain: | |
Phylum: | |
Class: | |
Order: | Lactobacillales |
Family: | |
Genus: | |
Species: | P. wasatchensis
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Binomial name | |
Paucilactobacillus wasatchensis | |
Type strain
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DSM 29958[3] LMG 28678 WDC04 | |
Synonyms[3] | |
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Paucilactobacillus wasatchensis is a
heterofermentative lactic acid bacteria (LAB).[1] It is a non-starter LAB that was first isolated from aged Cheddar cheese showing gas defects from three different continents.[4] The growth of P. wasatchensis is accelerated when ripening cheese is supplemented with ribose and galactose and incubated at elevated temperature (12 °C versus 6 °C).[5][6][7] P. wasatchensis can be controlled by pasteurization, but post-pasteurization sources of contamination must be controlled.[8]
References