Leuconostoc

Definition

Leuconostoc is a genus of Gram-positive bacteria known for its role in fermentation processes. It is commonly found in dairy products and plant material.

5 Must Know Facts For Your Next Test

1. Leuconostoc species are heterofermentative, producing lactic acid, ethanol, and carbon dioxide during fermentation.
2. These bacteria are important in the production of fermented foods such as sauerkraut, pickles, and certain dairy products.
3. Leuconostoc can grow at lower temperatures than many other lactic acid bacteria, making them useful in cold environments.
4. They have a characteristic cocci (spherical) shape and often appear in pairs or short chains under the microscope.
5. Some species within this genus can produce dextran from sucrose, which has applications in the food industry.

Review Questions

• What types of acids and gases are produced by Leuconostoc during fermentation?
• In what types of food products is Leuconostoc commonly involved?
• How does the ability of Leuconostoc to grow at low temperatures benefit its use in microbial processes?

Related terms

Lactic Acid Bacteria: A group of Gram-positive bacteria that produce lactic acid as a major end product of carbohydrate fermentation.

Heterofermentation: A type of fermentation that produces multiple end products including lactic acid, ethanol, and carbon dioxide.

Dextran: A complex branched polysaccharide synthesized by some bacteria from sucrose, used in the food industry.