291043A

291043A
Caption: Leuconostoc citreum - Gram-positive, coccoid, chemoorganoheterotrophic, facultatively anaerobic bacterium (prokaryote). Leuconostoc citreum belongs to the group of lactic acid producing bacteria. L. citreum is used in the starter culture system for the fermentation of kimchi, a fermented cabbage product. Leuconostoc species are usually nonpathogenic, nonhemolytic, vancomycin resistant, acid-tolerant microorganisms. They are traditionally found in association with plant matter, fermenting vegetables, milk, dairy products, wines and meats. Leuconostoc species are often used in production of fermented foods because of their ability to produce lactic acid and diacetyl. Leuconostoc carnosum is an anaerobic bacterium found in spoiled, packaged meat. L. carnosum produces bacteriocins, and these are used to inhibit Listeria monocytogenes in dairy and meat products. Leuconostoc mesenteroides is used primarily in sauerkraut production. Leuconostoc species can often be found in the wild and are a part of the natural microflora in almost all farming soil.
Magnification*: x5,335
Type: SEM
Copyright 2009 Dennis Kunkel Microscopy, Inc.
Keywords: Leuconostoc,Leuconostoc citreum,291043A,10.01.09,chemoorganoheterotrophic,chemoorganoheterotrophic bacteria,chemoorganoheterotrophic bacterium,heterotrophic,heterotrophic bacteria,heterotrophic bacterium,organoheterotrophic,organoheterotrophic bacteria,organoheterotrophic bacterium,bacteria,bacterium,drug,Gram-positive,prokaryote,SEM,soil bacteria,soil bacterium,Gram positive,soil microbe,soil microbes,soil organism,soil organisms,musty odor,prokaryotes,chain of cells,chains of cells,musty odors,Leuconostoc carnosum,Leuconostoc mesenteroides,lactic acid,diacetyl,fermented food,fermented foods,carbohydrate fermentation,fermentation,cocci,coccoid,coccus,facultatively anaerobic,milk industry,cheese production,Streptococcus,coccoid shaped,coccoid-shaped,milk fermentation,food fermentation,lactose,milk fermenting,cottage cheese,buttermilk,sour cream,binary fission,binary division,cell division,cell dividing,bacterial division,facultative anaerobic,anaerobic,food production,milk coagulation,coagulation,anaerobic bacteria,anaerobic bacterium,cheese,cheese flavor,food,foods,foodstuff,foodstuffs,kimchi,lactic acid producing bacteria,lactic acid producing bacterium,sauerkraut,cabbage,cabbage fermentation,fermented cabbage,acid tolerant,acid tolerant bacteria,acid tolerant bacterium,acid tolerant microorganism,acid tolerant microorganisms,acid-tolerant,acid-tolerant bacteria,acid-tolerant bacterium,acid-tolerant microorganism,acid-tolerant microorganisms,nonpathogenic,nonpathogenic bacteria,nonpathogenic bacterium,V resistant,VRL,nonhemolytic,vancomycin resistance,vancomycin resistant,vancomycin resistant bacteria,vancomycin resistant bacterium,saurkraut,saurkraut production,sauerkraut production,lacto fermentation,lacto-fermentation,lactose fermentation,cheese fermentation,fermented cheese,fermented wine,wine fermentation,cheese smell,cheese taste,dairy product,dairy products,fermented dairy product,fermented dairy products,fermented milk,bacteriocin,bacteriocins,Listeria,soil microflora,Listeria monocytogenes