The Growth Factor and Amino Acid Requirements of Species of the Genus Leuconostoc, including Leuconostoc paramesenteroides (sp.nov.) and Leuconostoc oenos
نویسندگان
چکیده
منابع مشابه
Leuconostoc oenos sp.nov.
Nineteen strains of Gram-positive cocci isolated from wine and belonging to the genus Leuconostoc were examined and are considered to form a new species which is named Leuconostoc oenos. These strains differ from other leuconostocs because they grow better in a medium containing tomato juice than in yeast glucose citrate broth normally used in this laboratory for the genus. Furthermore, they gr...
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Bacterial profile modification (BPM) is being developed as an oil recovery technique that uses bacteria to selectively plug oil depleted zones within a reservoir to divert displacing fluids (typically water) into oilrich zones. Leuconostoc mesenteroides, which produces dextran when supplied with sucrose, is a bacterium that is technically feasible for use in profile modification. However, the t...
متن کاملCharacterization of Leuconostoc oenos Isolated from Oregon Wines.
This study was designed to characterize isolates of Leuconostoc species from Oregon wines. Gram-positive cocci were isolated, and their biochemical properties and abilities to decompose malic acid were determined. All of the isolates were heterofermentative, catalase negative, and facultatively anaerobic and occurred in pairs and chains. They produced acid from glucose, fructose, mannose, ribos...
متن کاملCell wall constituents of Leuconostoc citrovorum and Leuconostoc mesenteroides.
The cell wall constituents of Leuconostoc citrovorum 8082, L. mesenteroides 10830a, and L. mesenteroides 11449 have been ascertained. All three strains contained glycerol. Glucose and rhamnose were the major reducing sugar constituents. Alanine, glutamic acid, lysine, glucosamine, and muramic acid were the principal amino acids and amino sugars in all three strains. In addition, strain 10830a c...
متن کاملStimulatory Effect of Malo-Lactic Fermentation on the Growth Rate of Leuconostoc oenos.
Although l-malic acid is not an energy source for the malo-lactic organism Leuconostoc oenos (L. citrovorum) ML 34, the growth rate of the organism was found to be greatly increased by malo-lactic fermentation (the decarboxylation of l-malic acid to l-lactic acid). The stimulation was especially striking at the low pH (below pH 4) of wine, the natural habitat of this bacterium. The stimulation ...
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ژورنال
عنوان ژورنال: Journal of General Microbiology
سال: 1967
ISSN: 0022-1287
DOI: 10.1099/00221287-48-3-439