Leuconostoc citreum
| Leuconostoc citreum | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Leuconostoc |
| Species: | L. citreum |
| Binomial name | |
| Leuconostoc citreum Farrow et al. 1989 | |
Leuconostoc citreum is a species of Gram-positive, coccus-shaped bacteria in the family Lactobacillaceae. It was first described in 1989 in a study of vancomycin-resistant Leuconostoc spp. isolates.[1]
Taxonomy
L. citreum belongs to the genus Leuconostoc within the order Lactobacillales, a group of lactic acid bacteria. It is closely related to Leuconostoc pseudomesenteroides and Leuconostoc mesenteroides but can be distinguished by nucleic acid homology and biochemical traits.[1]
Morphology and physiology
Cells of L. citreum are cocci that typically occur in pairs and chains. The species is facultatively anaerobic, catalase-negative, and heterofermentative, producing lactic acid, ethanol or acetate, and carbon dioxide from sugar fermentation. Like other Leuconostoc species, it is intrinsically resistant to vancomycin due to the structure of its cell wall peptidoglycan, which incorporates precursors terminating in lactate instead of alanine.[1][2]
Ecology
L. citreum is naturally associated with plant material and fermented foods. It has been isolated from kimchi, sourdough, pickled vegetables, and other fermented food products.[3] It plays a role in flavor, texture, and acid development in traditional fermentations.
Industrial significance
L. citreum has been developed as a starter culture in kimchi and other vegetable fermentations to improve product quality and safety.[4] It has been investigated for exopolysaccharide production, which can improve the texture of fermented foods such as sourdough and dairy products. Some strains also produce bacteriocins with potential use as natural food preservatives.
See also
- Leuconostoc
- Lactic acid bacteria
- Kimchi
- Sourdough
References
- 1 2 3 Farrow, J. A. E.; Facklam, R. R.; Collins, M. D. (1989). "Nucleic Acid Homologies of Some Vancomycin-Resistant Leuconostocs and Description of Leuconostoc citreum sp. nov. and Leuconostoc pseudomesenteroides sp. nov". International Journal of Systematic Bacteriology. 39 (3): 279–283. doi:10.1099/00207713-39-3-279. ISSN 0020-7713.
- ↑ Handwerger, S; Pucci, MJ; Volk, KJ; Liu, J; Lee, MS (January 1994). "Vancomycin-resistant Leuconostoc mesenteroides and Lactobacillus casei synthesize cytoplasmic peptidoglycan precursors that terminate in lactate". Journal of Bacteriology. 176 (1): 260–264. doi:10.1128/jb.176.1.260-264.1994. PMC 205040. PMID 8282706.
- ↑ Choi IK, Jung SH, Kim BJ, Park SY, Kim J, Han HU (2003). "Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product". Antonie van Leeuwenhoek. 84 (4): 247–253. doi:10.1023/A:1026050410724. PMID 14574101. S2CID 19141910.
- ↑ Weng, P. F.; Wu, Z. F.; Lei, L. L. (2013). "Predictive Models for Growth of Leuconostoc citreum and Its Dynamics in Pickled Vegetables with Low Salinity". Journal of Food Process Engineering. 36 (3): 284–291. doi:10.1111/j.1745-4530.2012.00690.x. ISSN 0145-8876.