mesenteroides, Bifidus esscencis y Saccharomyces cerevisiae) diluidos en 180 litros de agua.
In 2005, researchers at Seoul National University in Korea announced that a culture fluid of Leuconostoc
kimchii, a beneficial bacteria in kimchi, showed clear remedial effects for chickens suffering from bird flu, Newcastle disease, and bronchitis.
mesentoroides, Acetobacter aceti, etc.
Common occurrence of plasmid DNA and vancomycin resistance in Leuconostoc
A selection of the extensive chapter titles reads: Lactic acid bacteria and bacteriocins - their practical importance; Taxonomy of lactic acid bacteria; Genetics and protein engineering of nisin; Lacticin 481, a lantibiotic produced by Lactococcus lactis; Lactococcins, bacteriocins of Lactococcus lactis; Bacteriocins and bacteriocin-like substances from Lactobacillus; Lactacin F, a small hydrophobic heat-stable bacteriocin; Lactocin S, a lanthionine-containing bacteriocin isolated from Lactobacillus sake L45; Bacteriocins of Pediococcus; Bacteriocins produced by Leuconostoc
species; Bacteriocins produced by Streptococcus thermophilus; Bacteriocins of Enterococcus; and Enterocin 1146, a bacteriocin produced by Enterococcus faecium DPC 1146.
Dahi is manufactured using single or mixed cultures of Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, along with Leuconostoc
species, a combination of acid and flavor producing bacteria.
Heterologous expression and secretion of Lactobacillus amylovorus alpha-amylase in Leuconostoc
The lactic fermentation is often carried out by the following species: Lactococcus, Streptococcus, Leuconostoc
, Lactobacillus, Pediococcus, Weissella and Propionibacterium [7-9].
1992 "Growth, D-glucose utilization and malolactic fermentation by Leuconostoc
oenos strains in 18 media deficient in one amino acid.
At this stage Leuconostoc
mesenteroides and Enterococcus faecalis took over.
pseudokoningii Penicillium pinophilum Bacillus cereus and Leuconostoc
mesenteroides were effective antagonistic microorganisms against F.
Study of the behaviour of Lactobacillus plantarum and Leuconostoc
starters during a complete wheat sourdough breadmaking process.