Leuconostoc gelidum
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| Species: | L. gelidum Shaw and Harding 1989
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Leuconostoc gelidum is a Gram-positive lactic acid bacterium; its type strain is NCFB 2775.[2] Its genome has been sequenced.[3] Its name derives from the fact that it was first isolated from chill-stored meats.
References
[edit]- ^ Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. PMID 32293557.
- ^ Shaw, B. G.; Harding, C. D. (1989). "Leuconostoc gelidum sp. nov. and Leuconostoc carnosum sp. nov. from Chill-Stored Meats". International Journal of Systematic Bacteriology. 39 (3): 217–223. doi:10.1099/00207713-39-3-217. ISSN 0020-7713.
- ^ Kim, Dae-Soo, et al. "Genome Sequence of Leuconostoc gelidum KCTC 3527, Isolated from Kimchi." Journal of Bacteriology 193.3 (2011): 799-800.
Further reading
[edit]- Hastings, J.W.; Stiles, M.E. (1991). "Antibiosis ofLeuconostoc gelidumisolated from meat". Journal of Applied Bacteriology. 70 (2): 127–134. doi:10.1111/j.1365-2672.1991.tb04438.x. ISSN 0021-8847. PMID 2019548.
- Kim, Bong-Joon, et al. "Identification and Characterization of Leuconostoc gelidum. Isolated from Kimchi, a Fermented Cabbage Product." JOURNAL OF MICROBIOLOGY-SEOUL- 38.3 (2000): 132–136.
External links
[edit]- LPSN
- "Leuconostoc gelidum". The Encyclopedia of Life.
- Type strain of Leuconostoc gelidum at BacDive - the Bacterial Diversity Metadatabase
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