Exemplar Abstract for Leuconostoc gelidum gasicomitatum (Björkroth et al. 2001) Rahkila et al. 2014 and Leuconostoc gasicomitatum Björkroth et al. 2001.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Kara Mannor ◽  
George M Garrity
Keyword(s):  
Leuconostoc Gelidum

Nomenclature Abstract for Leuconostoc gelidum Shaw and Harding 1989 emend. Rahkila et al. 2014.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Nicole Danielle Osier ◽  
George M Garrity
Keyword(s):  
Leuconostoc Gelidum

scholarly journals Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples

2020 ◽  
Vol 11 ◽  
Author(s):  
Emilie Cauchie ◽  
Laurent Delhalle ◽  
Ghislain Baré ◽  
Assia Tahiri ◽  
Bernard Taminiau ◽  
...  
Keyword(s):  
Pseudomonas Spp ◽  
Brochothrix Thermosphacta ◽  
Leuconostoc Gelidum ◽  
Pork Samples

scholarly journals Characterization of leucocin A-UAL 187 and cloning of the bacteriocin gene from Leuconostoc gelidum.

1991 ◽  
Vol 173 (23) ◽  
pp. 7491-7500 ◽  
Author(s):  
J W Hastings ◽  
M Sailer ◽  
K Johnson ◽  
K L Roy ◽  
J C Vederas ◽  
...  
Keyword(s):  
Leucocin A ◽  
Leuconostoc Gelidum ◽  
Bacteriocin Gene

scholarly journals Utilization of the leucocin A export system in Leuconostoc gelidum for production of a Lactobacillus bacteriocin

1995 ◽  
Vol 131 (1) ◽  
pp. 87-93 ◽  
Author(s):  
G.E. Allison ◽  
C. Ahn ◽  
M.E. Stiles ◽  
T.R. Klaenhammer
Keyword(s):  
Export System ◽  
Leucocin A ◽  
Leuconostoc Gelidum

Microbiota of regular sodium and sodium-reduced ready-to-eat meat products obtained from the retail market

2015 ◽  
Vol 61 (2) ◽  
pp. 150-154 ◽  
Author(s):  
Petr Miller ◽  
Xiaoji Liu ◽  
Lynn M. McMullen
Keyword(s):  
Meat Products ◽  
Sodium Content ◽  
Retail Market ◽  
Bacterial Isolates ◽  
Low Sodium ◽  
Reduced Products ◽  
Culture Independent ◽  
Brochothrix Thermosphacta ◽  
Leuconostoc Gelidum ◽  
Culture Dependent

The aim of this study was to assess the influence of sodium content on the microbiota on the surface of ready-to-eat (RTE) meat products purchased from the retail market in Canada. Products, including sliced and sausage-type deli meats, were analysed with culture-dependent and culture-independent methods. Bacteria were identified from 23 brands of products from different meat processors with claims of sodium content ranging from 390 to 1200 mg per 100 g of product. Out of 150 bacterial isolates, the most common were identified as Leuconostoc gelidum, Carnobacterium maltaromaticum, Brochothrix thermosphacta, and Leuconostoc gasicomitatum. Vacuum-packaged RTE deli sliced meat products had the largest population of bacteria. Leuconostocci were the most common isolates in this group of products, while carnobacteria were prevalent on products with moderate loads of bacteria. A higher incidence of carnobacteria and lower incidence of B. thermosphacta were detected on sodium-reduced products. Simpson’s and Shannon–Wiener indices showed that low sodium products (25%–50% less sodium) had an overall higher bacterial diversity. This was also observed when individual low sodium products were compared with their regular sodium counterpart.

scholarly journals Draft Genome Sequences of Nine Strains of Brochothrix thermosphacta, Carnobacterium divergens, Lactobacillus algidus, Lactobacillus fuchuensis, Lactococcus piscium, Leuconostoc gelidum subsp. gasicomitatum, Pseudomonas lundensis, and Weissella viridescens, a Collection of Psychrotrophic Species Involved in Meat and Seafood Spoilage

2018 ◽  
Vol 6 (24) ◽  
Author(s):  
Simon Poirier ◽  
Gwendoline Coeuret ◽  
Marie-Christine Champomier-Vergès ◽  
Stéphane Chaillou
Keyword(s):  
Draft Genome ◽  
Meat Products ◽  
Genome Sequences ◽  
Genomic Knowledge ◽  
Brochothrix Thermosphacta ◽  
Leuconostoc Gelidum ◽  
Carnobacterium Divergens

ABSTRACT In this study, we present the draft genome sequences of nine strains from various psychrotrophic species identified in meat products and being recognized as important emerging food spoilers. Many of these species have only one or few strains being sequenced, and this work will contribute to the improvement of the overall genomic knowledge about them.

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