''Leuconostoc carnosum'' is a
lactic acid bacterium
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bact ...
; its type strain is NCFB 2776.
Its genome has been sequenced.
Its name derives from the fact that it was first isolated from chill-stored meats. Its significance is that it thrives in anaerobic environments with a temperature around 2 °C, thus has been known to spoil vacuum-packed meat, yet it is not pathogenic and certain strains of ''L. carnosum'' are known to produce
bactericides
A bactericide or bacteriocide, sometimes abbreviated Bcidal, is a substance which kills bacteria. Bactericides are disinfectants, antiseptics, or antibiotics.
However, material surfaces can also have bactericidal properties based solely on their ...
known to inhibit or kill ''
Listeria monocytogenes
''Listeria monocytogenes'' is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host' ...
''.
References
Further reading
*Björkroth, K. J., Peter Vandamme, and H. J. Korkeala. "Identification and Characterization ofLeuconostoc carnosum, Associated with Production and Spoilage of Vacuum-Packaged, Sliced, Cooked Ham." Applied and Environmental Microbiology 64.9 (1998): 3313–3319.
*
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External links
LPSN*
Type strain of ''Leuconostoc carnosum'' at Bac''Dive'' - the Bacterial Diversity Metadatabase
Lactobacillaceae
Bacteria described in 1989
{{lactobacilli-stub