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Leuconostoc spp. as Starters and Their Beneficial Roles in Fermented Foods

  • Chapter
Beneficial Microorganisms in Food and Nutraceuticals

Part of the book series: Microbiology Monographs ((MICROMONO,volume 27))

Abstract

Leuconostoc spp. are gram-positive and heterofermentative bacteria, which are capable of transforming glucose molecules into carbon dioxide, ethanol, and lactate. Leuconostoc spp. exist in vegetables, silage, fermented food products, and feces, among other places. These bacteria are used as a starter culture in food and beverage fermentation in order to improve the nutritional and organoleptic quality and to extend shelf life. They produce exo-polysaccharides (dextran or levan), oligosaccharides, mannitol, bacteriocins, and vitamins. In this chapter, we present an extensive discussion on Leuconostoc spp., especially general information including morphology, taxonomy, growth characteristics, metabolism, starter uses in fermented foods, and beneficial health effects as potential probiotics.

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  1. Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk, 361-763, South Korea

    So-Yeon Shin & Nam Soo Han

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  1. Universiti Sains Malaysia, School of Industrial Technology, Penang, Malaysia

    Min-Tze Liong

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Shin, SY., Han, N.S. (2015). Leuconostoc spp. as Starters and Their Beneficial Roles in Fermented Foods. In: Liong, MT. (eds) Beneficial Microorganisms in Food and Nutraceuticals. Microbiology Monographs, vol 27. Springer, Cham. https://doi.org/10.1007/978-3-319-23177-8_5

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