The genus Leuconostoc is phenotypically related to Lactobacillus and Pediococcus and share many features with the heterofermentative lactobacilli. In spite of the wide distribution and practical importance of leuconostocs, these bacteria have not been stiudied to the same extent as the genus Lactobacillus and the other lactic acid bacteria. Scientists only recently became more aware of the practical importance of leuconostocs, especially the role they play in changing the organoleptic quality and texture of fermented food products such as milk, butter, cheese and meat. Some leuconostocs might also play a role in fermentation of dough. In this chapter, the growth characteristics of Leuconostocs spp., taxonomy, genetics, plasmids, bacteriocins and bacteriophages are discussed. The practical importance of the genus Leuconostoc is summarized.
The genus Leuconostoc
DELLAGLIO, Franco;TORRIANI, Sandra
1995-01-01
Abstract
The genus Leuconostoc is phenotypically related to Lactobacillus and Pediococcus and share many features with the heterofermentative lactobacilli. In spite of the wide distribution and practical importance of leuconostocs, these bacteria have not been stiudied to the same extent as the genus Lactobacillus and the other lactic acid bacteria. Scientists only recently became more aware of the practical importance of leuconostocs, especially the role they play in changing the organoleptic quality and texture of fermented food products such as milk, butter, cheese and meat. Some leuconostocs might also play a role in fermentation of dough. In this chapter, the growth characteristics of Leuconostocs spp., taxonomy, genetics, plasmids, bacteriocins and bacteriophages are discussed. The practical importance of the genus Leuconostoc is summarized.
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