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Leuconostoc, the Glossary

Leuconostoc is a genus of gram-positive bacteria, placed within the family of Lactobacillaceae.^[1]

39 relations: Bacteria, Bacterial cellular morphologies, Brine, Cabbage, Catalase, Convivina intestini, Dextran, Fermentation, Fermentation in food processing, Fructobacillus, George J. Hucker, Gram-positive bacteria, International Committee on Systematics of Prokaryotes, Kefir, Lactic acid, Lactic acid fermentation, Lactobacillaceae, Lactobacillus, Leuconostoc carnosum, Leuconostoc citreum, Leuconostoc falkenbergense, Leuconostoc gelidum, Leuconostoc lactis, Leuconostoc mesenteroides, Leuconostoc miyukkimchii, Leuconostoc palmae, Leuconostoc pseudomesenteroides, Leuconostoc rapi, List of Prokaryotic names with Standing in Nomenclature, Nomen dubium, Outgroup (cladistics), Pediococcus, Philippe Édouard Léon Van Tieghem, Sauerkraut, SCOBY, Sourdough, Staphylococcus, Sucrose, Vancomycin.
Bacteria used in dairy products
Garde manger

Bacteria

Bacteria (bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell.

Bacterial cellular morphologies

Bacterial cellular morphologies are the shapes that are characteristic of various types of bacteria and often key to their identification.

See Leuconostoc and Bacterial cellular morphologies

Brine

Brine (or briny water) is water with a high-concentration solution of salt (typically sodium chloride or calcium chloride).

See Leuconostoc and Brine

Cabbage

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.

See Leuconostoc and Cabbage

Catalase

Catalase is a common enzyme found in nearly all living organisms exposed to oxygen (such as bacteria, plants, and animals) which catalyzes the decomposition of hydrogen peroxide to water and oxygen.

See Leuconostoc and Catalase

Convivina intestini

Convivina intestini is a species of lactic acid bacteria. Leuconostoc and Convivina intestini are lactobacillaceae and Lactobacillales stubs.

See Leuconostoc and Convivina intestini

Dextran is a complex branched glucan (polysaccharide derived from the condensation of glucose), originally derived from wine.

See Leuconostoc and Dextran

Fermentation

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes.

See Leuconostoc and Fermentation

Fermentation in food processing

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions.

See Leuconostoc and Fermentation in food processing

Fructobacillus

Fructobacillus is a genus of lactic acid bacteria belonging to the family Lactobacillaceae. Leuconostoc and Fructobacillus are lactobacillaceae and Lactobacillales stubs.

See Leuconostoc and Fructobacillus

George J. Hucker

George J. Hucker (August 19, 1893 – May 18, 1988) was an American microbiologist who was involved in the founding of the Institute of Food Technologists and was involved in dairy microbiology.

See Leuconostoc and George J. Hucker

In bacteriology, gram-positive bacteria are bacteria that give a positive result in the Gram stain test, which is traditionally used to quickly classify bacteria into two broad categories according to their type of cell wall.

See Leuconostoc and Gram-positive bacteria

International Committee on Systematics of Prokaryotes

The International Committee on Systematics of Prokaryotes (ICSP), formerly the International Committee on Systematic Bacteriology (ICSB), is the body that oversees the nomenclature of prokaryotes, determines the rules by which prokaryotes are named and whose Judicial Commission issues Opinions concerning taxonomic matters, revisions to the Bacteriological Code, etc.

See Leuconostoc and International Committee on Systematics of Prokaryotes

Kefir

Kefir (also spelled as kephir or kefier) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture.

See Leuconostoc and Kefir

Lactic acid

Lactic acid is an organic acid.

See Leuconostoc and Lactic acid

Lactic acid fermentation

Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.

See Leuconostoc and Lactic acid fermentation

Lactobacillaceae

The Lactobacillaceae are a family of lactic acid bacteria. Leuconostoc and Lactobacillaceae are Lactobacillales stubs.

See Leuconostoc and Lactobacillaceae

Lactobacillus

Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Leuconostoc and Lactobacillus are Garde manger and lactobacillaceae.

See Leuconostoc and Lactobacillus

Leuconostoc carnosum

Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776. Leuconostoc and Leuconostoc carnosum are lactobacillaceae and Lactobacillales stubs.

See Leuconostoc and Leuconostoc carnosum

Leuconostoc citreum

Leuconostoc citreum is a vancomycin-resistant, Gram-positive, coccus-shaped bacterium, with type strain NCDO 1837. Leuconostoc and Leuconostoc citreum are lactobacillaceae and Lactobacillales stubs.

See Leuconostoc and Leuconostoc citreum

Leuconostoc falkenbergense

Leuconostoc falkenbergense is a bacterium from the genus of Leuconostoc. Leuconostoc and Leuconostoc falkenbergense are lactobacillaceae.

See Leuconostoc and Leuconostoc falkenbergense

Leuconostoc gelidum

Leuconostoc gelidum is a Gram-positive lactic acid bacterium; its type strain is NCFB 2775. Leuconostoc and Leuconostoc gelidum are lactobacillaceae and Lactobacillales stubs.

See Leuconostoc and Leuconostoc gelidum

Leuconostoc lactis

Leuconostoc lactis is a species of lactic acid bacteria that performs fermentation in acidic conditions, like those found in dairy products such as cheese and yogurt, and tend to culture best at moderate temperatures around 30°C. Leuconostoc and Leuconostoc lactis are lactobacillaceae.

See Leuconostoc and Leuconostoc lactis

Leuconostoc mesenteroides

Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). Leuconostoc and Leuconostoc mesenteroides are lactobacillaceae.

See Leuconostoc and Leuconostoc mesenteroides

Leuconostoc miyukkimchii

Leuconostoc miyukkimchii is a Gram-positive, non-spore-forming, facultatively anaerobic and non-motile bacterium from the genus of Leuconostoc which has been isolated from the fermented algae Undaria pinnatifida from Korea. Leuconostoc and Leuconostoc miyukkimchii are lactobacillaceae.

See Leuconostoc and Leuconostoc miyukkimchii

Leuconostoc palmae

Leuconostoc palmae is a Gram-positive, non-spore-forming and facultatively anaerobic bacterium from the genus of Leuconostoc which has been isolated from palm wine from Senegal. Leuconostoc and Leuconostoc palmae are lactobacillaceae.

See Leuconostoc and Leuconostoc palmae

Leuconostoc pseudomesenteroides

Leuconostoc pseudomesenteroides is an intrinsically vancomycin-resistant, Gram-positive, coccus-shaped bacterium, with type strain NCDO 768. Leuconostoc and Leuconostoc pseudomesenteroides are lactobacillaceae and Lactobacillales stubs.

See Leuconostoc and Leuconostoc pseudomesenteroides

Leuconostoc rapi

Leuconostoc rapi is a Gram-positive bacterium from the genus of Leuconostoc which has been isolated from a rutabaga in Finland. Leuconostoc and Leuconostoc rapi are lactobacillaceae.

See Leuconostoc and Leuconostoc rapi

List of Prokaryotic names with Standing in Nomenclature

List of Prokaryotic names with Standing in Nomenclature (LPSN) is an online database that maintains information on the naming and taxonomy of prokaryotes, following the taxonomy requirements and rulings of the International Code of Nomenclature of Prokaryotes.

See Leuconostoc and List of Prokaryotic names with Standing in Nomenclature

Nomen dubium

In binomial nomenclature, a nomen dubium (Latin for "doubtful name", plural nomina dubia) is a scientific name that is of unknown or doubtful application.

See Leuconostoc and Nomen dubium

Outgroup (cladistics)

In cladistics or phylogenetics, an outgroup is a more distantly related group of organisms that serves as a reference group when determining the evolutionary relationships of the ingroup, the set of organisms under study, and is distinct from sociological outgroups.

See Leuconostoc and Outgroup (cladistics)

Pediococcus

Pediococcus is a genus of gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. Leuconostoc and Pediococcus are bacteria used in dairy products, lactobacillaceae and Lactobacillales stubs.

See Leuconostoc and Pediococcus

Philippe Édouard Léon Van Tieghem

Philippe Édouard Léon Van Tieghem (19 April 1839 – 28 April 1914) was a French botanist born in Baillleul in the département of Nord.

See Leuconostoc and Philippe Édouard Léon Van Tieghem

Sauerkraut

Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria.

See Leuconostoc and Sauerkraut

SCOBY

Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha.

See Leuconostoc and SCOBY

References

[1] https://en.wikipedia.org/wiki/Leuconostoc

Also known as Leuconostoc citrovorum.

Leuconostoc, the Glossary

Table of Contents

See also

Bacteria used in dairy products

Garde manger

References