Paucilactobacillus wasatchensis | |
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Scientific classification | |
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Species: | P. wasatchensis |
Binomial name | |
Paucilactobacillus wasatchensis | |
Type strain | |
DSM 29958 [3] LMG 28678 WDC04 | |
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Paucilactobacillus wasatchensis is a species of 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]