Skip to main content

Part of the book series: The Lactic Acid Bacteria ((LAAB,volume 2))

Abstract

The genus Leuconostoc is phenotypically related to Lactobacillus and Pediococcus (Stackebrandt et al., 1983; Stackebrandt and Teuber, 1988) and share many features with the heterofermentative lactobacilli. In a recent comparative study of the 16S rRNA sequences (Yang and Woese, 1989), it was shown that the leuconostocs form a natural phylogenetic group with Lb. confusus, Lb. halotolerans, Lb. handled, Lb. minor, and Lb. viridescens.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Abd-El-Gawad, I.A., Girgis, E.S., Mehriz, A.M., Anis, S.M.K, and Amer, S.N. (1984) Studies on the production of cultured buttermilk in Egypt. II. Type and ratio of starter culture. Annals of Agricultural Science (Moshtor), 21, 739–747.

    Google Scholar 

  • Amachi, T., Imamoto, S., Yoshizumi, H. and Senoh, S. (1970) Structure and synthesis of a novel pantothenic acid derivative, the microbial growth factor from tomato juice. Tetrahedron Letters, 56, 4871–4874.

    Google Scholar 

  • Amerine, M.A. and Kunkee, R.E. (1968) Microbiology of wine-making. Annual Review of Microbiology, 22, 323–358.

    CAS  Google Scholar 

  • Archibald, F.S. and Fridovich, I. (1981) Manganese, superoxide dismutase and oxygen tolerance in some lactic acid bacteria. Journal of Bacteriology, 146, 928–936.

    CAS  Google Scholar 

  • Arendt, E.K., Neve, H. and Hammes, W.P. (1991) Characterization of phage isolates from a phage-carrying culture of Leuconostoc oenos 58N. Applied Microbiology and Biotechnology, 34, 220–224.

    Google Scholar 

  • Azar, M., Ter-Sarkissian, N., Ghavifek, H., Ferguson, T. and Ghassemi, H. (1977) Microbiological aspects of sangak bread. Journal of Food Science and Technology (India), 14, 251–254.

    Google Scholar 

  • Babella, G. and Mike, Z.M. (1977) Bacteriophage contamination in semi-hard cheese factories and consequent variations in cheese quality. Tejipar, 26, 1–16.

    Google Scholar 

  • Bannikova, L.A., Mytnik, L.G. and Zadoyana, T. (1981) Role of test cultures detecting bacteriophages in standardization of technological process of manufacture of cultured milk products. Molochnaya Promyshlennost, 11, 14–17

    Google Scholar 

  • Bannikova, L.A., Mytnik, L.G. and Zadoyana, T. (1981) Role of test cultures detecting bacteriophages in standardization of technological process of manufacture of cultured milk products. Molochnaya Promyshlennost, 11, 42.

    Google Scholar 

  • Barneto, R. and Ordonez, J. A. (1979) Preparation of a starter for industrial manufacture of Manchego cheese. Alimentaria, 107, 39–44.

    Google Scholar 

  • Barraquio, V.L., San Jose, M.T.D., Diongco, O.T. and Cruz, L.L. (1983) Fynbo cheese. I. Its acceptability and chemical quality as affected by the type of starter culture used and length of ripening period. Philippine Journal of Veterinarian and Animal Sciences, 6, 301–306.

    Google Scholar 

  • Barre, P. (1978) Identification of thermobacteria and homofermentative thermophilic pentose-utilizing lactobacilli from high temperature fermenting grape must. Journal of Applied Bacteriology, 44, 125–129.

    CAS  Google Scholar 

  • Benda, I. and Koehler, H.J (1988) Bacterienstarterculturen in der Keller wirtschaft — eine kritische betrachtung aus mikrobiologischer sieht. Wein Wissenschaft, 43, 279–284.

    Google Scholar 

  • Birkkjaer, H.E. and Thompsen, D. (1981) Deep-frozen starter cultures in cheesemaking and fermentation of lactose and citric acid by aroma-producing bacteria in fresh cheese. Beretning Staten Forsogsmejeri, 235, 40.

    Google Scholar 

  • Bonassi, I.A., Goldoni, J.S. and Kroll, B.L. (1983) Effect of the mesophilic lactic acid bacteria Streptococcus cremoris, Streptococcus lactis, Streptococcus lactis subsp. diacetylactis and Leuconostoc cremoris on the characteristics of Minas cheese. Organo-leptic properties. Ciencia Tecnologie Alimentos, 3, 24–34.

    Google Scholar 

  • Britz, T.J. and Tracey, R.P. (1990) The combination effect of pH, SO2, ethanol and temperature on the growth of Leuconostoc oenos. Journal of Applied Bacteriology, 68, 23–31.

    CAS  Google Scholar 

  • Brooker, B.E. (1977) Ultrastructural surface changes associated with dextran synthesis by Leuconostoc mesenteroides. Journal of Bacteriology, 131, 288–292.

    CAS  Google Scholar 

  • Buckenhueskes, H., Schmidt, T. and Gierschner, K. (1984) Erste Ergebnisse über die milchsaure vergaerung von Roten Beeten. Industrielle Obst- und Gemüseverwertung, 69, 367–372.

    Google Scholar 

  • Cavin, J.F., Schmitt, P., Arias, A., Lin, J. and Divies, C. (1988) Plasmid profiles in Leuconostoc species. Microbiologie Aliments Nutrition, 6, 55–62.

    Google Scholar 

  • Cazelles, O. and Gnaegi, F. (1982) Enquête sur l’importance pratique du problème de bacteriophages dans le vin. Revue Suisse de Viticulture, Arboriculture, Horticulture, 14, 267–270.

    Google Scholar 

  • Chassy, B.M., Gibson, E.M. and Giuffrida, A. (1978) Evidence for plasmid-associated lactose metabolism in Lactobacillus casei subsp. casei. Current Microbiology, 1, 141–144.

    CAS  Google Scholar 

  • Chilson, P.O., Castello, L.A. and Kaplan, N.O. (1965) Studies on the mechanism of hybridization of lactic dehydrogenases in vivo. Biochemistry, (New York), 4, 271–281.

    CAS  Google Scholar 

  • Clewell, D.B. (1981) Plasmids, drug resistance, and gene transfer in the genus Streptococcus. Microbiological Reviews, 45, 409–436.

    CAS  Google Scholar 

  • Cogan, T.M. (1987) Co-metabolism of citrate and glucose by Leuconostoc spp.: effects on growth, substrates and products. Journal of Applied Bacteriology, 63, 551–558.

    CAS  Google Scholar 

  • Cogan, T.M., O’Dowd, M. and Mellerick, D. (1981) Effects of pH and sugar on acetoin production from citrate by Leuconostoc lactis. Applied and Environmental Microbiology, 41, 1–8.

    CAS  Google Scholar 

  • Cogan, T.M., Fitzgerald, R.J. and Doonan, S. (1984) Acetolactate synthase of Leuconostoc lactis and its regulation of acetoin production. Journal of Dairy Research, 51, 597–604.

    CAS  Google Scholar 

  • Collins, E.B. and Speckman, R.A. (1974) Influence of acetaldehyde on growth and acetoin production by Leuconostoc citrovorum. Journal of Dairy Science, 57, 1428–1431.

    CAS  Google Scholar 

  • Condon, S. (1987) Responses of lactic acid bacteria to oxygen. FEMS Microbiology Reviews, 46, 269–280.

    CAS  Google Scholar 

  • Coppola, S., Villani, F., Coppola, R. and Parente, E. (1990) Comparison of different starter systems for water-buffalo Mozzarella cheese manufacture. Le Lait, 70, 411–423.

    Google Scholar 

  • Cox, D.J. and Henick-Kling, T. (1989) Chemiosmotic energy from malolactic fermentation. Journal of Bacteriology, 171, 5750–5752.

    CAS  Google Scholar 

  • Cox, DJ. and Henick-Kling, T. (1990) A comparison of lactic acid bacteria for energy-yielding (ATP) malolactic enzyme systems. American Journal of Enology and Viticulture, 41, 215–218.

    CAS  Google Scholar 

  • Crow, V.L., Davey, G.P., Pearce, L.E. and Thomas, T.D. (1983) Plasmid linkage of the d-tagatose 6-phosphate pathway in Streptococcus lactis: effect on lactose and galactose metabolism. Journal of Bacteriology, 153, 76–83.

    CAS  Google Scholar 

  • Cummins, C.S. and Harris, H. (1956) The chemical composition of the cell wall in some Gram-positive bacteria and its possible value as a taxonomic character. Journal of General Microbiology, 14, 583–600.

    CAS  Google Scholar 

  • Daba, H., Pandian, S., Gosselin, J.F., Simard, R.E., Huang, J. and Lacroix, C. (1991) Detection and activity of a bacteriocin produced by Leuconostoc mesenteroides. Applied and Environmental Microbiology, 57, 3450–3455.

    CAS  Google Scholar 

  • Daeschel, M.A., Andersson, R.E. and Fleming, H.P. (1987) Microbial ecology of fermenting plant materials. FEMS Microbiology Reviews, 46, 357–367.

    Google Scholar 

  • Daly, C. (1983) The use of mesophilic cultures in the dairy industry. Antonie van Leeuwenhoek Journal of Microbiology, 49, 297–312.

    CAS  Google Scholar 

  • Davies, F.L. and Gasson, M.J. (1981) Reviews of the progress of dairy science: genetics of lactic acid bacteria. Journal of Dairy Research, 48, 363–376.

    CAS  Google Scholar 

  • Davis, C.R., Silveira, N.F.A. and Fleet, G.H. (1985a) Occurrence and properties of bacteriophages of Leuconostoc oenos in Australian wines. Applied and Environmental Microbiology, 50, 872–876.

    Google Scholar 

  • Davis, C.R., Wibowo, D., Eschenbruch, R., Lee, T.H. and Fleet, G.H. (1985b) Practical implications of malolactic fermentation: A review. American Journal of Enology and Viticulture, 36, 290–301.

    Google Scholar 

  • Delclos, M. (1992) Vegetables preservation by a mixed organic acid fermentation. PhD thesis, University of Surrey, Guildford, UK.

    Google Scholar 

  • Dellaglio, F. and Torriani, S. (1986) DNA-DNA homology, physiological characteristics and distribution of lactic acid bacteria from maize silage. Journal of Applied Bacteriology, 60, 83–93.

    CAS  Google Scholar 

  • Dellaglio, F., Vescovo, M., Morelli, L. and Torriani, S. (1984) Lactic acid bacteria in ensiled high-moisture corn grain: physiological and genetic characterization. Systematic and Applied Microbiology, 5, 534–544.

    Google Scholar 

  • Dellaglio, F., Dicks, L.M.T., Du Toit, M. and Torriani, S. (1991) Designation of ATCC 334 in place of ATCC 393 (NCDO 161) as the neotype strain of Lactobacillus casei and rejection of the name Lactobacillus paracasei (Collins et al., 1989). Request for an opinion. International Journal of Systematic Bacteriology, 41, 340–342.

    Google Scholar 

  • DeMoss, R.D., Bard, R.C. and Gunsalus, I.C. (1951) The mechanism of heterolactic fermentation: a new route of ethanol formation. Journal of Bacteriology, 62, 499–511.

    CAS  Google Scholar 

  • de Vos, W.M., Underwood, H.M. and Davies, F.L. (1984) Plasmid encoded bacteriophage resistance in Streptococcus cremoris SK11. FEMS Microbiology Letters, 23, 175–178.

    Google Scholar 

  • Dicks, L.M.T. and Van Vuuren, H.J.J. (1987) Relatedness of heterofermentative Lactobacillus species revealed by numerical analysis of total soluble cell protein patterns. International Journal of Systematic Bacteriology, 37, 437–440.

    Google Scholar 

  • Dicks, L.M.T. and Van Vuuren, H.J.J. (1988) Identification and physiological characteristics of heterofermentative strains of Lactobacillus from South African red wines. Journal of Applied Bacteriology, 64, 505–513.

    CAS  Google Scholar 

  • Dicks, L.M.T. and Van Vuuren, H.J.J. (1990) Differentiation of Leuconostoc species by nicotinamide adenine dinucleotide-dependent d(−)-lactic dehydrogenase profiles. FEMS Microbiology Letters, 67, 9–14.

    CAS  Google Scholar 

  • Dicks, L.M.T., Van Vuuren, H.J.J, and Dellaglio, F. (1990) Taxonomy of Leuconostoc species, particularly Leuconostoc oenos, as revealed by numerical analysis of total soluble cell protein patterns, DNA base compositions, and DNA-DNA hybridizations. International Journal of Systematic Bacteriology, 40, 83–91.

    Google Scholar 

  • Dicks, L.M.T., Fantuzzi, L., Gonzalez, F.C., Du Toit, M. and Dellaglio, F. (1993) Leuconostoc argentinum sp. nov., isolated from Argentine raw milk. International Journal of Systematic Bacteriology, 43, 347–351.

    Google Scholar 

  • Doelle, H.W. (1971) Nicotinamide adenine dinucleotide-dependent and nicotinamide adenine dinucleotide-independent lactate dehydrogenases in homofermentative and heterofermentative lactic acid bacteria. Journal of Bacteriology, 108, 1284–1289.

    CAS  Google Scholar 

  • El-Gendy, S.M., Abdel-Galil, H., Shahin, Y. and Hegazi, F.Z. (1983) Characteristics of salt tolerant lactic-acid bacteria, in particular lactobacilli, leuconostocs and pediococci isolated from salted raw milk. Journal of Food Protection, 46, 429–433.

    Google Scholar 

  • Eltz, R.W. and Vandemark, P.J. (1960) Fructose dissimilation by Lactobacillus brevis. Journal of Bacteriology, 79, 763–776.

    CAS  Google Scholar 

  • Fantuzzi, L., Dicks. L.M.T., Du Toit, M., Reneiro, R., Bottazzi, V. and Dellaglio, F. (1992) Identification of Leuconostoc strains isolated from Argentine raw milk. Systematic and Applied Microbiology, 14, 229–234.

    Google Scholar 

  • Farrow, J.A.E., Facklam, R.R. and 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, 279–283.

    Google Scholar 

  • Fitzgerald, F.M. (1983) Aerobic metabolism of group N streptococci and Leuconostoc mesenteroides. MSc thesis, University College, Cork, Republic of Ireland.

    Google Scholar 

  • Garrido-Gomez, M.P., Barneto, R. and Quintana, M. A. (1991) Microbiological and physico-chemical study of Aracena cheese. Chemie Mikrobiologie Technologie der Lebensmittel, 13, 173–177.

    Google Scholar 

  • Garvie, E.I. (1960) The genus Leuconostoc and its nomenclature. Journal of Dairy Research, 27, 283–292.

    Google Scholar 

  • Garvie, E.I. (1967a) Leuconostoc oenos sp. nov. Journal of General Microbiology, 48, 431–438.

    Google Scholar 

  • Garvie, E.I. (1967b) The growth factor and amino acid requirements of species of the genus Leuconostoc, including Leuconostoc paramesenteroides (sp. nov.) and Leuconostoc oenos. Journal of General Microbiology, 48, 439–447.

    Google Scholar 

  • Garvie, E.I. (1969) Request for an opinion that the name Leuconostoc citrovorum be rejected and the name Leuconostoc cremoris be conserved. International Journal of Systematic Bacteriology, 19, 283–290.

    Google Scholar 

  • Garvie, E.I. (1974) Gram-positive cocci. In Bergey’s Manual of Determinative Bacteriology (eds. Buchanan, R.E. and Gibbons, N.W.). Williams and Wilkins, Baltimore, MD, USA, pp. 510–512.

    Google Scholar 

  • Garvie, E.I. (1975) Some properties of gas-forming lactic acid bacteria and their significance in classification. In Lactic Acid Bacteria in Beverages and Food (eds Carr, J.G., Cutting, C.V. and Whiting, G.C.). Academic Press, London, UK, pp. 339–349.

    Google Scholar 

  • Garvie, E.I. (1976) Hybridization between the deoxyribonucleic acids of some strains of heterofermentative lactic acid bacteria. International Journal of Systematic Bacteriology, 26, 116–122.

    Google Scholar 

  • Garvie, E.I. (1980) Bacterial lactate dehydrogenases. Microbiological Reviews, 44, 106–139.

    CAS  Google Scholar 

  • Garvie, E.I. (1981) Sub-divisions within the genus Leuconostoc as shown by RNA/DNA hybridization. Journal of General Microbiology, 127, 209–212.

    Google Scholar 

  • Garvie, E.I. (1984) Separation of species of the genus Leuconostoc and differentiation of the leuconostocs from other lactic acid bacteria. Methods in Microbiology, 16, 147–178.

    CAS  Google Scholar 

  • Garvie, E.I. (1986) Genus Leuconostoc van Tieghem 1878, 198AL emend mut. char. Hucker and Pederson 1930, 66AL. In Bergey’s Manual of Systematic Bacteriology, Vol. 2 (eds Sneath, P.H.A., Mair, N.S., Sharpe, M.E. and Holt, J.G.). Williams and Wilkins, Baltimore, MD, USA, pp. 1071–1075.

    Google Scholar 

  • Garvie, E.I. and Farrow, J.A.E. (1980) The differentiation of Leuconostoc oenos from non-acidophilic species of Leuconostoc, and the identification of five strains from the American Type Culture Collection. American Journal of Enology and Viticulture, 31, 154–157.

    CAS  Google Scholar 

  • Garvie, E.I. and Mabbitt, L.A. (1967) Stimulation of the growth of Leuconostoc oenos by tomato juice. Archives of Microbiology, 55, 398–407.

    CAS  Google Scholar 

  • Garvie, E.I., Zezala, V. and Hill, V.A. (1974) Guanine plus cytosine content of the deoxyribonucleic acid of the leuconostocs and some heterofermentative lactobacilli. International Journal of Systematic Bacteriology, 24, 248–251.

    CAS  Google Scholar 

  • Gasser, F. (1970) Electrophoretic characterization of lactic dehydrogenases in the genus Lactobacillus. Journal of General Microbiology, 62, 223–239.

    CAS  Google Scholar 

  • Gasser, F. and Hontebeyrie, M. (1977) Immunological relationships of glucose-6-phosphate dehydrogenase of Leuconostoc mesenteroides NCDO 768 (=ATCC 12291). International Journal of Systematic Bacteriology, 27, 6–8.

    CAS  Google Scholar 

  • Gasser, F. and Mandel, M. (1968) Deoxyribonucleic acid base composition of the genus Lactobacillus. Journal of Bacteriology, 96, 580–588.

    CAS  Google Scholar 

  • Giannakopoulous, P.I., Markakis, P. and Howell, G.S. (1984) The influence of malolactic strain on the fermentation and wine quality of three eastern red wine grape cultivars. American Journal of Enology and Viticulture, 35, 1–4.

    Google Scholar 

  • Gonzalez, C.F. and Kunka, B.S. (1983) Plasmid transfer in Pediococcus spp.: Intergeneric and intrageneric transfer of pIP501. Applied and Environmental Microbiology, 46, 81–89.

    CAS  Google Scholar 

  • Gudkov, A.V., Anishchenko, I.P., Ostroumov, L.A. and Aleksoova, M.A. (1980) Characteristics of microbiological processes in Sovetskii cheese. Molochnaya Promyshlennost, 2, 13–17

    Google Scholar 

  • Gudkov, A.V., Anishchenko, I.P., Ostroumov, L.A. and Aleksoova, M.A. (1980) Characteristics of microbiological processes in Sovetskii cheese. Molochnaya Promyshlennost, 2, 47.

    Google Scholar 

  • Guerzoni, M.E., Torriani, S., Sinigaglia, M. and Gardini, F. (1993) Modelling of the growth of Lactobacillus plantarum and Leuconostoc oenos in relation to the modulation of some chemico-physical factors. In Proceedings of the Symposium on Biotechnology and Molecular Biology of Lactic Acid Bacteria for the Improvement of Foods and Feeds Quality (eds Zamorani, A., Manachini, P.L., Bottazzi, V. and Coppola, S.). Istituto Poligrafico e Zecca dello Stato, Rome, Italy, pp. 280–288.

    Google Scholar 

  • Hastings, J.W. and Stiles, M.E. (1991) Antibiosis of Leuconostoc gelidum isolated from meat. Journal of Applied Bacteriology, 70, 127–134.

    CAS  Google Scholar 

  • Hayman, D.C. and Monk, P.R. (1982) Starter culture preparation for the induction of malolactic fermentation in wine. Food Technology in Australia, 34, 16–18.

    Google Scholar 

  • Hechelmann, H. (1986) Mikrobiellverursachte Fehlfabrikate bei Rohwurst und Rohschinken. Fleischwirtschaft, 66, 528.

    Google Scholar 

  • Henick-Kling, T., Lee, T.H. and Nicholas, D.J.D. (1986a) Inhibition of bacterial growth and malolactic fermentation in wine by bacteriophage. Journal of Applied Bacteriology, 61, 287–293.

    CAS  Google Scholar 

  • Henick-Kling, T., Lee, T.H. and Nicholas, D.J.D. (1986b) Characterization of the lytic activity of bacteriophages of Leuconostoc oenos isolated from wine. Journal of Applied Bacteriology, 61, 525–534.

    CAS  Google Scholar 

  • Holzapfel, W.H. (1969) Aminosäuresequenz des Mureins und Taxonomie der Gattung Leuconostoc. Dissertation, Technischer Hochschule, Munich, Germany.

    Google Scholar 

  • Holzapfel, W.H. and Gerber, E.S. (1986) Predominance of Lactobacillus curvatus and Lactobacillus saki in spoilage association of vacuum-packaged meat products. Paper presented at the 32nd European Meeting of the Meat Research Workers, Ghent, Belgium, 24–29 Aug.

    Google Scholar 

  • Holzapfel, W.H. and Schillinger, U. (1992) The genus Leuconostoc. In The Prokaryotes, Vol. 2 (eds Balows, A., Trüper, H.G., Dworkin, M., Harder, W. and Schleifer, K.-H.). Springer-Verlag, Berlin, Germany, pp. 1508–1534.

    Google Scholar 

  • Hontebeyrie, M. and Gasser, F. (1975) Comparative immunological relationships of two distinct sets of isofunctional dehydrogenases in the genus Leuconostoc. International Journal of Systematic Bacteriology, 25, 1–6.

    CAS  Google Scholar 

  • Hontebeyrie, M. and Gasser, F. (1977) Deoxyribonucleic acid homologies in the genus Leuconostoc. International Journal of Systematic Bacteriology, 27, 9–14.

    Google Scholar 

  • Hucker, G.J. and Pederson, C.S. (1931) A study of the physiology and classification of the genus Leuconostoc. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene (2. Abteilung Originale), 85, 65–114.

    CAS  Google Scholar 

  • Irwin, O.R., Subden, R., Lautensach, A. and Cunningham, J.P. (1983) Genetic heterogeneity in lactobacilli and leuconostocs of enological significance. Canadian Institute of Food Science and Technology Journal, 16, 79–81.

    Google Scholar 

  • Ito, S., Kobayashi, T., Ohta, Y. and Akiyama, Y. (1983) Inhibition of glucose catabolism by-aeration in Leuconostoc mesenteroides. Journal of Fermentation Technology, 61, 353–358.

    CAS  Google Scholar 

  • Janse, B.J.H., Wingfield, B.D., Pretorius, I.S. and Van Vuuren, H.J.J. (1987) Plasmids in Leuconostoc oenos. Plasmid, 17, 173–175.

    CAS  Google Scholar 

  • Jarvis, A.W. (1989) Bacteriophages of lactic acid bacteria. Journal of Dairy Science, 72, 3406–3428.

    Google Scholar 

  • Johnson, L. (1986) Bacterial classification III. Nucleic acids in bacterial classification. In Bergey’s Manual of Systematic Bacteriology, Vol. 2 (eds Sneath, P.H.A., Mair, N.S., Sharpe, M.E. and Holt, J.G.). Williams and Wilkins, Baltimore, MD, USA, pp. 972–975.

    Google Scholar 

  • Johnson, M.K. and McCleskey, C.S. (1957) Studies on the aerobic carbohydrate metabolism of Leuconostoc mesenteroides. Journal of Bacteriology, 74, 22–25.

    CAS  Google Scholar 

  • Kandier, O. (1970) Amino acid sequence of the murein and taxonomy of the genera Lactobacillus, Bifidobacterium, Leuconostoc and Pediococcus. International Journal of Systematic Bacteriology, 20, 491–507.

    Google Scholar 

  • Kandier, O. (1983) Carbohydrate metabolism in lactic acid bacteria. Antonie van Leeuwenhoek Journal of Microbiology, 49, 209–224.

    Google Scholar 

  • Kandier, O. and Schleifer, K.-H. (1980) D. Taxonomy. I. Systematics of bacteria. In Progress in Botany (Fortschritte der Botanik 42) (eds Ellenberg, H., Esser, K., Kubitzki, K., Schnepf, E. and Ziegler, H.). Springer-Verlag, Berlin, Germany, pp. 234–252.

    Google Scholar 

  • Kandier, O. and Weiss, N. (1986) Genus Lactobacillus. In Bergey’s Manual of Systematic

    Google Scholar 

  • Bacteriology, Vol. 2 (eds Sneath, P.H.A., Mair, N.S., Sharpe, M.E. and Holt, J.G.). Williams and Wilkins, Baltimore, MD, USA, pp. 1209–1234.

    Google Scholar 

  • Keenan, T.W. (1968) Production of acetic acid and other volatile compounds by Leuconostoc citrovorum and Leuconostoc dextranicum. Applied Microbiology, 16, 1881–1885.

    CAS  Google Scholar 

  • Keller, J.J., Holzapfel, W.H. and Steinman, M.A. (1987) The microbiological population differences between pasteurized and spoiled pasteurized milk. South African Journal of Dairy Science, 19, 85–95.

    Google Scholar 

  • Kelly, W.J., Asmundson, R.V. and Hopcroft, D.H. (1989) Growth of Leuconostoc oenos under anaerobic conditions. American Journal of Enology and Viticulture, 40, 277–282.

    Google Scholar 

  • Kersters, K. and De Ley, J. (1980) Classification and identification of bacteria by electrophoresis of their proteins. In Microbiological classification and identification (eds Goodfellow, M. and Board, R.G.). Academic Press, London, UK, pp. 273–297.

    Google Scholar 

  • Kim, S.Y., Souane, M., Kim, G.E. and Lee, C.H. (1991) Microbial characterization of jangsu. Korean Journal of Food Science and Technology, 23, 689–694.

    Google Scholar 

  • Klaenhammer, T.R. (1984) Interactions of bacteriophages with lactic streptococci. Advances in Applied Microbiology, 30, 1–29.

    CAS  Google Scholar 

  • Klaenhammer, T.R. (1987) Plasmid-directed mechanisms for bacteriophage defence in lactic streptococci. FEMS Microbiology Reviews, 46, 313–325.

    CAS  Google Scholar 

  • Klaenhammer, T.R. (1988) Bacteriocins of the lactic acid bacteria. Biochimie, 70, 337–349.

    CAS  Google Scholar 

  • Knox, K.W. and Wicken, A.J. (1976) Grouping and cross-reacting antigens of oral lactic acid bacteria. Journal of Dental Research, 55, A116–A122.

    CAS  Google Scholar 

  • Kole, M., Altosaar, I. and Duck, P. (1983) Effect of vitamin supplements on growth of Leuconostoc oenos. Journal of General Microbiology, 48, 1380–1381.

    CAS  Google Scholar 

  • Korkeala, H., Suortti, T. and Makela, P. (1988) Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species. International Journal of Food Microbiology, 7, 339–347.

    CAS  Google Scholar 

  • Krieger, S., De-Frenne, E. and Hammes, W.P. (1986) Ausfuehrung des biologischen Sauerabbaus im Wein mit Leuconostoc oenos. Chemie Mikrobiologie Technologie der Lebensmittel, 10, 13–18.

    CAS  Google Scholar 

  • Krieger, S., Hammes, W.P. and Henick-Kling, T. (1992) Effect of medium composition on growth rate, growth yield and malolactic activity of Leuconostoc oenos LOZH1-t7-1. Food Microbiology, 9, 1–11.

    Google Scholar 

  • Kwan, A.J., Kilara, A., Friend, B.A. and Shahani, K.M. (1982) Comparative B-vitamin content and organoleptic qualities of cultured and acidified sour cream. Journal of Dairy Science, 65, 697–701.

    CAS  Google Scholar 

  • Langston, C.W. and Bouma, C. (1959) A study of the microorganisms from grass silage. I. The cocci. Applied Microbiology, 8, 212–222.

    Google Scholar 

  • Lawrence, R.C. and Thomas, T.D. (1979) The fermentation of milk by lactic acid bacteria. In Microbial Technology: Current State, Future Prospects (eds Bull, A.T., Ellwood, D.C. and Ratledge, C.). University Press, Cambridge, UK, pp. 187–219.

    Google Scholar 

  • Lee, S.H. and Kim, S.D. (1988) Effect of starters on fermentation of Kimchi. Journal of the Korean Society of Food and Nutrition, 17, 342–347.

    Google Scholar 

  • Lewus, C.B., Sun, S. and Montville, T.J. (1992) Production of an amylase-sensitive bacteriocin by an atypical Leuconostoc paramesenteroides strain. Applied and Environmental Microbiology, 58, 143–149.

    CAS  Google Scholar 

  • Litopolou-Tzanetaki, E. (1990) Changes in numbers and kinds of lactic acid bacteria during ripening of Kefalotyri cheese. Journal of Food Science, 55, 111–113.

    Google Scholar 

  • Lodics, T.A. and Steenson, L.R. (1990) Characterization of bacteriophages and bacteria indigenous to a mixed-strain cheese starter. Journal of Dairy Science, 73, 2685–2696.

    Google Scholar 

  • London, J. (1976) The ecology and taxonomic status of the lactobacilli. Annual Review of Microbiology, 30, 279–301.

    CAS  Google Scholar 

  • Lonvaud-Funel, A. and Strasser de Saad, A.M. (1982) Purification and properties of a malolactic enzyme from a strain of Leuconostoc mesenteroides isolated from grapes. Applied and Environmental Microbiology, 43, 357–361.

    CAS  Google Scholar 

  • Lonvaud-Funel, A., Joyeux, A. and Ledoux, O. (1991) Specific enumeration of lactic acid bacteria in fermenting grape must and wine by colony hybridization with non-isotopic DNA probes. Journal of Applied Bacteriology, 71, 501–508.

    Google Scholar 

  • Lucey, C.A. and Condon, S. (1986) Active role of oxygen and NADH oxidase in growth and energy metabolism of Leuconostoc. Journal of General Microbiology, 132, 1789–1796.

    CAS  Google Scholar 

  • Marshall, V.M. (1987) Lactic acid bacteria: starters for flavour. FEMS Microbiology Reviews, 46, 327–336.

    CAS  Google Scholar 

  • Marshall, V.M. and Cole, W.M. (1985) Methods for making kefir and fermented milks based on kefir. Journal of Dairy Research, 52, 451–456.

    CAS  Google Scholar 

  • Martinez-Murcia, A.J. and Collins, M.D. (1990) A phylogenetic analysis of the genus Leuconostoc based on reverse transcriptase sequencing of 16S rRNA. FEMS Microbiology Letters, 70, 73–84.

    CAS  Google Scholar 

  • Martinez-Murcia, A.J. and Collins, M.D. (1991) A phylogenetic analysis of an atypical Leuconostoc: description of Leuconostoc fallax sp. nov. FEMS Microbiology Letters, 82, 55–60.

    CAS  Google Scholar 

  • Mata, M. and Ritzenthaler, P. (1988) Present state of lactic acid bacteria phage taxonomy. Biochimie, 70, 395–399.

    CAS  Google Scholar 

  • McDaniel, M., Henderson, L.A., Watson Jr, B.T. and Heatherbell, D. (1987) Sensory panel training and screening for descriptive analysis of the aroma of Pino noir wine fermented by several strains of malolactic bacteria. Journal of Sensory Studies, 2, 149–167.

    Google Scholar 

  • McDonald, L.-C, Flemming, H.P. and Hanssen, H.M. (1990) Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum. Applied and Environmental Microbiology, 56, 2120–2124.

    CAS  Google Scholar 

  • McKay, L.L. (1983) Functional properties of plasmids in latic streptococci. Antonie van Leeuwenhoek Journal of Microbiology, 49, 259–274.

    CAS  Google Scholar 

  • Mundt, J.O. (1970) Lactic acid bacteria associated with raw plant food material. Journal of Milk and Food Technology, 33, 550–553.

    Google Scholar 

  • Mundt, J.O. and Hammer, J.L. (1968) Lactobacilli on plants. Applied Microbiology, 16, 1326–1330.

    CAS  Google Scholar 

  • Mundt, J.O., Graham, W.F. and McCarty, I.E. (1967) Spherical lactic acid-producing bacteria of southern-grown raw and processed vegetables. Applied Microbiology, 15, 1303–1308.

    CAS  Google Scholar 

  • Nel, L., Wingfield, B.D., Van der Meer, L.J. and Van Vuuren, H.J.J. (1987) Isolation and characterization of Leuconostoc oenos bacteriophages from wine and sugarcane. FEMS Microbiology Letters, 44, 63–67. Nonomura, H. and Ohara, Y. (1967) Die Klassifikation der Äpfelsäure-milchäure-bakterien. Mitteilungsblatt in Klosterneuburg, 17, 449–466.

    Google Scholar 

  • Olwage, M. (1992) Genetic characterisation of Leuconostoc oenos bacteriophage L5. MSc thesis, University of Stellenbosch, Stellenbosch, Republic of South Africa.

    Google Scholar 

  • Orberg, P.K. and Sandine, W.E. (1984) Common occurrence of plasmid DNA and vancomycin resistance in Leuconostoc spp. Applied and Environmental Microbiology, 48, 1129–1133.

    CAS  Google Scholar 

  • O’Sullivan, T. and Daly, C. (1982) Plasmid DNA in Leuconostoc species. Irish Journal of Food Science and Technology, 6, 206.

    Google Scholar 

  • Pederson, C.S. and Albury, M.N. (1955) Variation among the heterofermentative lactic acid bacteria. Journal of Bacteriology, 70, 702–708.

    CAS  Google Scholar 

  • Peynaud, E. and Domercq, S. (1968) Étude de quatre cents souches de coques hétérolactiques isolés de vins. Annales de l’Institut Pasteur (Paris), 19, 159–170.

    CAS  Google Scholar 

  • Pivnick, H. (1980) Sugar, cocoa, chocolate, and confectioneries. In Microbial Ecology of Foods, Vol. 2 (eds Silliker, J.H., Elliot, R.P., Baird-Parker, A.C., Bryan, F.L., Christian, J.H.B., Clark, D.S., Olson Jr, J.C. and Roberts, T.A.). Academic Press, New York, USA, pp. 778–821.

    Google Scholar 

  • Radler, F. (1986) Microbial biochemistry. Experientia, 42, 884–893.

    CAS  Google Scholar 

  • Radler, F. and Bröhl, K. (1984) The metabolism of several carboxylic acids by lactic acid bacteria. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 179, 228–231.

    CAS  Google Scholar 

  • Ramos, M., Barneto, R. and Ordonez, J.A. (1981) Evaluation of a specific starter for Manchego cheese production. Milchwissenschaft, 36, 528–530.

    Google Scholar 

  • Rankine, B.C. (1972) Influence of yeast strain and malo-lactic fermentation on composition and quality of table wines. American Journal of Enology and Viticulture, 23, 152–158.

    CAS  Google Scholar 

  • Rankine, B.C. and Bridson, D.A. (1971) Bacterial spoilage in dry red wine and its relationship to malo-lactic fermentation. Australian Wine, Brewing and Spirit Review, 90, 44

    Google Scholar 

  • Rankine, B.C. and Bridson, D.A. (1971) Bacterial spoilage in dry red wine and its relationship to malo-lactic fermentation. Australian Wine, Brewing and Spirit Review, 90, 46

    Google Scholar 

  • Rankine, B.C. and Bridson, D.A. (1971) Bacterial spoilage in dry red wine and its relationship to malo-lactic fermentation. Australian Wine, Brewing and Spirit Review, 90, 48

    Google Scholar 

  • Rankine, B.C. and Bridson, D.A. (1971) Bacterial spoilage in dry red wine and its relationship to malo-lactic fermentation. Australian Wine, Brewing and Spirit Review, 90, 50.

    Google Scholar 

  • Raya, R.R., Fremaux, G.L., De Antoni and Klaenhammer, T.R. (1992) Site-specific integration of the temperate bacteriophage øadh into the Lactobacillus gasseri chromosome and molecular characterization of the phage (attV) and bacterial (attB) attachment sites. Journal of Bacteriology, 174, 5584–5592.

    CAS  Google Scholar 

  • Reiter, B. and Oram, J.D. (1962) Nutritional studies on cheese starters. 1. Vitamin and amino acid requirements of single strain starters. Journal of Dairy Research, 29, 63.

    CAS  Google Scholar 

  • Rodriguez, S.B., Amberg, E., Thornton, R.J. and McLellan, M.R. (1990) Malolactic fermentation in Chardonnay: growth and sensory effects of commercial strains of Leuconostoc oenos. Journal of Applied Bacteriology, 68, 139–144.

    CAS  Google Scholar 

  • Rosi, I., Dinardo, E., Salicone, H. and Bertuccioli, H. (1993) Characteristics of lactic acid bacteria and wine quality. In Proceedings of the Symposium on Biotechnology and Molecular Biology of Lactic Acid Bacteria for the Improvement of Foods and Feeds Quality (eds Zamorani, A., Manachini, P.L., Bottazzi, V. and Coppola, S.). Istituto Poligrafico e Zecca dello Stato, Rome, Italy, pp. 264–273.

    Google Scholar 

  • Roxbeth, M., Kalchayanand, N., Ray, B. and Field, R.A. (1991) Shelf-life extension of vacuum-packaged refrigerated beef using starter culture metabolites. Proceedings of the Western Section of the American Society of Animal Science, 42, 50–53.

    Google Scholar 

  • Sanchez-Marroquin, A. and Hope, P.H. (1953) Agave juice: Fermentation and chemical composition studies of some species. Journal of Agricultural Food Chemistry, 1, 246–249.

    CAS  Google Scholar 

  • Sandine, W.E. and Elliker, P.R. (1970) Microbiologically induced flavors and fermented foods flavor in fermented dairy products. Journal of Agricultural Food Chemistry, 18, 557–562.

    CAS  Google Scholar 

  • Savell, J.W., Hanna, M.O., Vanderzant, C. and Smith, G.C. (1981) An incident of predominance of Leuconostoc sp. in profile of steaks stored in O2−CO2−N2 atmospheres. Journal of Food Protection, 44, 742–745.

    Google Scholar 

  • Saxelin, M.L., Nurmiaho-Lessila, E.L., Merilainen, V.T. and Forsen, R.I. (1986) Ultra-structure and host specificity of bacteriophages of Streptococcus cremoris, Streptococcus lactis subsp. diacetylactis and Leuconostoc cremoris from Finnish fermented milk ‘Viili’. Applied and Environmental Microbiology, 52, 771–774.

    CAS  Google Scholar 

  • Schillinger, U. and Lücke, F.-K. (1989) Einsatz von Milchsäurebakterien als Schutzkulturen bei Fleischerzeugnissen. Mitteilungsblatt der Bundesanstalt für Fleischforschung, Kulmbach, 104, 200–207.

    Google Scholar 

  • Schillinger, U., Holzapfel, W.H. and Kandier, O. (1989) Nucleic acid hybridization studies on Leuconostoc and heterofermentative lactobacilli and description of Leuconostoc amelibiosum sp. nov. Systematic and Applied Microbiology, 12, 48–55.

    CAS  Google Scholar 

  • Schleifer, K.H. and Kandier, O. (1972) Peptidoglycan types of bacterial cell walls and their taxonomic implications. Bacteriological Reviews, 36, 407–477.

    CAS  Google Scholar 

  • Schmitt, P., Mathot, A.G. and Davies, C. (1989) Fatty acid composition of the genus Leuconostoc. Milchwissenschaft, 44, 556–559.

    CAS  Google Scholar 

  • Schmitt, P., Davies, C. and Cardona, A. (1992) Origin of end-products from the co-metabolism of glucose and citrate by Leuconostoc mesenteroides subsp. cremoris. Applied Microbiology and Biotechnology, 36, 679–683.

    CAS  Google Scholar 

  • Schütz, M. and Radler, F. (1973) Das ‘Malatenzym’ von Lactobacillus plantarum und Leuconostoc mesenteroides. Archives of Microbiology, 91, 183–202.

    Google Scholar 

  • Sharpe, M.E. (1970) Cell wall and cell membrane antigens used in the classification of lactobacilli. International Journal of Systematic Bacteriology, 20, 509–518.

    Google Scholar 

  • Sharpe, M.E. (1981) The genus Lactobacillus. In The Prokaryotes, Vol. 2 (eds Starr, M., Stolp, H., Trüper, H.G., Balows, A. and Schlegel, H.G.). Springer-Verlag, Berlin, Germany, pp. 1653–1679.

    Google Scholar 

  • Sharpe, M.E., Garvie, E.I. and Tillbury, R.H. (1972) Some slime forming heterofermentative species of the genus Lactobacillus. Applied Microbiology, 23, 389–397.

    CAS  Google Scholar 

  • Shaw, B.G. and Harding, C.D. (1989) Leuconostoc gelidum sp. nov. and Leuconostoc carnosum sp. nov. from chill-stored meats. International Journal of Systematic Bacteriology, 39, 217–223.

    Google Scholar 

  • Shin, C. (1983) Some characteristics of Leuconostoc cremoris bacteriophages isolated from blue cheese. Japanese Journal of Zootechnical Science, 54, 481–486.

    Google Scholar 

  • Shin, C. and Sato, Y. (1979) Isolation of leuconostoc bacteriophages from dairy products. Japanese Journal of Zootechnical Science, 50, 419–422.

    Google Scholar 

  • Sozzi, T. and Pirovano, F. (1993) Bacteriophages of Leuconostoc spp. In Proceedings of the Symposium on Biotechnology and Molecular Biology of Lactic Acid Bacteria for the Improvement of Foods and Feeds Quality (eds Zamorani, A., Manachini, P.L., Bottazzi, V. and Coppola, S.). Istituto Poligrafico e Zecca dello Stato, Rome, Italy, pp. 252–263.

    Google Scholar 

  • Sozzi, T., Maret, R. and Poulin, J.M. (1976) Mise en evidence de bactériophages dan le vin. Experimentia, 32, 568–569.

    CAS  Google Scholar 

  • Sozzi, T., Poulin, J.M., Maret, R. and Pousaz, R. (1978) Isolation of bacteriophage of Leuconostoc mesenteroides from dairy products. Journal of Applied Bacteriology, 44, 159–161.

    Google Scholar 

  • Sozzi, T., Gnaegi, F., D’Amico, N. and Hose, H. (1982) Difficultées de fermentation malolactique du vin dues à des bacteriophages de Leuconostoc oenos. Revue Suisse de Viticulture Arboriculture et Horticulture, 14, 17–23.

    CAS  Google Scholar 

  • Speckman, R.A. and Collins, E.B. (1968) Diacetyl biosynthesis in Streptococcus diacetylactis and Leuconostoc citrovorum. Journal of Bacteriology, 95, 174–180.

    CAS  Google Scholar 

  • Stackebrandt, E. and Teuber, M. (1988) Molecular taxonomy and phylogenetic position of lactic acid bacteria. Biochimie, 70, 317–324.

    CAS  Google Scholar 

  • Stackebrandt, E., Fowler, V.J. and Woese, C.R. (1983) A phylogenetic analysis of lactobacilli. Pediococcus pentosaceus and Leuconostoc mesenteroides. Systematic and Applied Microbiology, 4, 326–337.

    Google Scholar 

  • Steinkraus, K.H. (1983) Lactic acid fermentation in the production of foods from vegetables, cereals and legumes. Antonie van Leeuwenhoek Journal of Microbiology, 49, 337–348.

    CAS  Google Scholar 

  • Stirling, A.C. and Whittenbury, R. (1963) Sources of the lactic acid bacteria occurring in silage. Journal of Applied Bacteriology, 26, 86–90.

    Google Scholar 

  • Tagg, J.R., Dajani, A.S. and Wannamaker, L.W. (1976) Bacteriocins of Gram-positive bacteria. Bacteriological Reviews, 40, 722–756.

    CAS  Google Scholar 

  • Taniuchi, Y. and Kiso, C. (1984) Investigations into the manufacture of cultured cream. Japanese Journal of Dairy and Food Science, 33, A93–A103.

    Google Scholar 

  • Teuber, M. and Lembke, J. (1983) The bacteriophages of lactic acid bacteria with emphasis on genetic aspects of group N lactic streptococci. Antonie van Leeuwenhoek Journal of Microbiology, 49, 283–295.

    CAS  Google Scholar 

  • Thompson, J. (1979) Lactose metabolism in Streptococcus lactis: phosphorylation of galactose and glucose moieties in vivo. Journal of Bacteriology, 140, 774–785.

    CAS  Google Scholar 

  • Thompson, J. (1980) Galactose transport systems in Streptococcus lactis. Journal of Bacteriology, 144, 683–691.

    CAS  Google Scholar 

  • Tilbury, R.H. (1975) Occurrence and effects of lactic acid bacteria in the sugar industry. In Lactic Acid Bacteria in Beverages and Food (eds Carr, J.G., Cutting, C.V. and Whiting, G.C.). Academic Press, London, UK, pp. 177–191.

    Google Scholar 

  • Toyoda, S. and Kikuchi, T. (1983) Accelerated ripening of cheese. Japanese Journal of Dairy Food Science, 32, A279–A286.

    CAS  Google Scholar 

  • Tracey, R.P. and Britz, T.J. (1987) A numerical taxonomic study of Leuconostoc oenos strains from wine. Journal of Applied Bacteriology, 63, 523–532.

    Google Scholar 

  • Tracey, R.P. and Britz, T.J. (1989) The effect of amino acids on malolactic fermentation by Leuconostoc oenos. Journal of Applied Bacteriology, 67, 589–595.

    CAS  Google Scholar 

  • Valdez-de, G.F., Giori, G.S., Garro, M., Mozzi, F. and Oliver, G. (1990) Lactic acid bacteria from naturally fermented vegetables. Microbiologie Aliments Nutrition, 8, 175–179.

    Google Scholar 

  • Van Vuuren, H.J.J., and Dicks, L.M.T. (1993) Leuconostoc oenos: A review. American Journal of Enology and Viticulture, 44, 99–112.

    Google Scholar 

  • Van Wyk, C.J. (1976) Malo-lactic fermentation in South African table wines. American Journal of Enology and Viticulture, 27, 181–185.

    Google Scholar 

  • Vaughn, R.J. (1955) Bacterial spoilage of wines with special reference to California conditions. Advances in Food Research, 6, 67–108.

    CAS  Google Scholar 

  • Vaughn, R.H. (1985) The microbiology of vegetable fermentation. In Microbiology of Fermented Foods, Vol. 2 (ed. Wood, B.J.B.). Elsevier, New York, USA, pp. 49–109.

    Google Scholar 

  • Visser, R., Holzapfel, W.H., Bezuidenhout, J.J. and Kotze, J.M. (1986) Antagonism of lactic acid bacteria against phytopathogenic bacteria. Applied and Environmental Microbiology, 52, 552–555.

    CAS  Google Scholar 

  • Von Holy, A. and Holzapfel, W.H. (1989) Spoilage of vacuum packaged processed meats by lactic acid bacteria, and economic consequences. Proceedings of the Xth WAFVH International Symposium, Stockholm, Sweden, 6–9 July 1989.

    Google Scholar 

  • Weiller, H.G. and Radler, F. (1972) Vitamin- und Aminosäurebedarf von Milchsäurebakterien aus Wein und von Rebenblättern. Mitteilungen der Hoeheren Bundeslehr und Versuchsanstalt für Wein und Obstbau Klosterneuburg Serie B Obst und Garten, 22, 4–18.

    CAS  Google Scholar 

  • Whittenbury, R. (1963) The use of soft agar in the study of conditions affecting the utilization of fermentable substrates by lactic acid bacteria. Journal of General Microbiology, 32, 375–385.

    CAS  Google Scholar 

  • Whittenbury, R. (1966) A study of the genus Leuconostoc. Archives of Microbiology, 53, 317–327.

    CAS  Google Scholar 

  • Wibowo, D., Eschenbruch, R., Davis, C.R., Fleet, G.H. and Lee, T.H. (1985) occurrence and growth of lactic acid bacteria in wine: A review. American Journal of Enology and Viticulture, 36, 302–313.

    CAS  Google Scholar 

  • Williams, R. A. D. and Sadler, S. (1971) Electrophoresis of glucose-6-phosphate dehydrogenase, cell wall composition and the taxonomy of heterofermentative lactobacilli. Journal of General Microbiology, 65, 351–358.

    CAS  Google Scholar 

  • Woolford, M.K. (1984) The microbiology of silage. In The Silage Fermentation, Vol. 14 (eds Laskin, A.I. and Mateles, R.I.). Marcel Dekker, New York, USA, pp. 23–70.

    Google Scholar 

  • Yang, D. and Woese, C.R. (1989) Phylogenetic structure of the ‘leuconostocs’: an interesting case of a rapidly evolving organism. Systematic and Applied Microbiology, 12, 145–149.

    CAS  Google Scholar 

Download references

Authors

Editor information

Editors and Affiliations

Rights and permissions

Reprints and permissions

Copyright information

© 1995 Springer Science+Business Media Dordrecht

About this chapter

Cite this chapter

Dellaglio, F., Dicks, L.M.T., Torriani, S. (1995). The Genus Leuconostoc . In: Wood, B.J.B., Holzapfel, W.H. (eds) The Genera of Lactic Acid Bacteria. The Lactic Acid Bacteria, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5817-0_7

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-5817-0_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7666-8

  • Online ISBN: 978-1-4615-5817-0

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics