| Leuconostoc | |
|---|---|
Scientific 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 | |
| |
Leuconostoc [2] is a genus of gram-positive bacteria, placed within the family of Lactobacillaceae. They are generally ovoid cocci often forming chains. Leuconostoc spp. are intrinsically resistant to vancomycin and are catalase-negative (which distinguishes them from staphylococci). All species within this genus are 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]
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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 Pediococcus and Lactobacillus , are responsible for the 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.
