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Cited by 108Probiotics and Fermented FoodsGenomics and Phylogenetic StudiesReproductive tract infections research

The Genus Leuconostoc

Dellaglio, F., Dicks, L. M. T., Torriani, S.·1995·The Genera of Lactic Acid Bacteria
DOI 10.1007/978-1-4615-5817-0_7
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Crossref · 10.1007/978-1-4615-5817-0_7

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201 of 201 references verified0 citation errors · 0 not checkable

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  • Because Leuconostoc are obligate heterofermenters, production of CO2 may alter texture and cause late blowing in certain cheeses, although this often leads to moderate "eye" formation in cheese.

    “Because they are obligate heterofermenters, the production of CO2 may alter texture and cause late blowing in certain cheeses, although this often leads to moderate “eye” formation in cheese [88,95].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [88]

  • Leuconostoc spp. play an important role in altering the organoleptic quality and texture of food products such as milk, butter, cheese, and meat.

    “Leuconostoc spp. play an important role in altering the organoleptic quality and texture of food products, such as milk, butter, cheese, and meat [88,90].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [88]

  • Ln. mesenteroides subsp. mesenteroides and Ln. lactis are the dominant Leuconostoc in milk and fermented dairy products.

    “Ln. mesenteroides subsp. mesenteroides and Ln. lactis are the dominant Leuconostoc in milk and fermented dairy products.”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [88]

  • All Leuconostoc species require a medium rich in complex growth factors and amino acids and exhibit slow growth and low acidification capacity.

    “All species require a medium rich in complex growth factors and amino acids and exhibit slow growth and low acidification capacity [43,88,89,91].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [88]

  • Leuconostoc cell morphology varies with growth conditions: elongated in glucose or solid medium, ovoid in milk.

    “However, cell morphology can vary depending on growth conditions: When bacteria grow in a glucose medium or in a solid medium, they are elongated, whereas most strains form ovoid cells when they grow in milk [43,88,89].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [88]

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Authors
Dellaglio, F., Dicks, L. M. T., & Torriani, S.
Affiliations
  • University of Helsinki (FI)
  • Stellenbosch University (ZA)
ORCID
Venue
The Genera of Lactic Acid Bacteria
Publisher
Springer US
Published
1995
Pages
235-278
DOI
10.1007/978-1-4615-5817-0_7
OpenAlex
W1798158001
Cited by
108
References
201
Citations by year
2026: 1 · 2023: 2 · 2022: 3 · 2020: 1 · 2017: 5 · 2016: 1 · 2015: 5 · 2014: 3 · 2013: 2 · 2012: 2
FWCI
22.62
Type
book chapter
Language
en
Open access
closed
Locations
Springer eBooks (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics and Phylogenetic Studies
  • Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Keywords
Leuconostoc, Lactobacillus, Pediococcus, heterofermentative lactobacilli, 16S rRNA phylogeny, bacterial taxonomy, lactic acid bacteria

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