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Image #   291043C
Name:   Leuconostoc citreum - Gram-positive, coccoid prokaryote (bacterium)
Copyright:   Copyright 2009 Dennis Kunkel Microscopy, Inc.
Description:   Caption: Leuconostoc citreum - Gram-positive, coccoid, chemoorganoheterotrophic, facultatively anaerobic bacterium (prokaryote). Leuconostoc citreum belongs to the group of lactic acid producing bacteria. L. citreum is used in the starter culture system for the fermentation of kimchi, a fermented cabbage product. Leuconostoc species are usually nonpathogenic, nonhemolytic, vancomycin resistant, acid-tolerant microorganisms. They are traditionally found in association with plant matter, fermenting vegetables, milk, dairy products, wines and meats. Leuconostoc species are often used in production of fermented foods because of their ability to produce lactic acid and diacetyl. Leuconostoc carnosum is an anaerobic bacterium found in spoiled, packaged meat. L. carnosum produces bacteriocins, and these are used to inhibit Listeria monocytogenes in dairy and meat products. Leuconostoc mesenteroides is used primarily in sauerkraut production. Leuconostoc species can often be found in the wild and are a part of the natural microflora in almost all farming soil.
Magnification*: x5,335
Type: SEM
    *(Magnifications are based on a 35mm slide image of 24mm in the narrow dimension.)
Keywords:   Leuconostoc Leuconostoc citreum 291043C 10.01.09 chemoorganoheterotrophic chemoorganoheterotrophic bacteria chemoorganoheterotrophic bacterium heterotrophic heterotrophic bacteria heterotrophic bacterium organoheterotrophic organoheterotrophic bacteria organoheterotrophic bacterium bacteria bacterium drug Gram-positive prokaryote SEM soil bacteria soil bacterium Gram positive soil microbe soil microbes soil organism soil organisms musty odor prokaryotes chain of cells chains of cells musty odors Leuconostoc carnosum Leuconostoc mesenteroides lactic acid diacetyl fermented food fermented foods carbohydrate fermentation fermentation cocci coccoid coccus facultatively anaerobic milk industry cheese production Streptococcus coccoid shaped coccoid-shaped milk fermentation food fermentation lactose milk fermenting cottage cheese buttermilk sour cream binary fission binary division cell division cell dividing bacterial division facultative anaerobic anaerobic food production milk coagulation coagulation anaerobic bacteria anaerobic bacterium cheese cheese flavor food foods foodstuff foodstuffs kimchi lactic acid producing bacteria lactic acid producing bacterium sauerkraut cabbage cabbage fermentation fermented cabbage acid tolerant acid tolerant bacteria acid tolerant bacterium acid tolerant microorganism acid tolerant microorganisms acid-tolerant acid-tolerant bacteria acid-tolerant bacterium acid-tolerant microorganism acid-tolerant microorganisms nonpathogenic nonpathogenic bacteria nonpathogenic bacterium V resistant VRL nonhemolytic vancomycin resistance vancomycin resistant vancomycin resistant bacteria vancomycin resistant bacterium saurkraut saurkraut production sauerkraut production lacto fermentation lacto-fermentation lactose fermentation cheese fermentation fermented cheese fermented wine wine fermentation cheese smell cheese taste dairy product dairy products fermented dairy product fermented dairy products fermented milk bacteriocin bacteriocins Listeria soil microflora Listeria monocytogenes

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