Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Hemme, Denis; Foucaud-Scheunemann, Catherine

doi:10.1016/j.idairyj.2003.10.005

Cited by 326Probiotics and Fermented FoodsAdvanced Scientific Research MethodsBacterial Genetics and Biotechnology

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Hemme, Denis, Foucaud-Scheunemann, Catherine·2004·International Dairy Journal

DOI 10.1016/j.idairyj.2003.10.005

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Abstract

This review presents up to date comprehensive data about Leuconostoc, relative to their habitat, taxonomy, metabolism, and genetics, their implications in health and safety, and their present and potential use in dairy technology and functional foods.

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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 [90]
Leuconostoc are immobile, do not form spores, and lack catalase and cytochromes.
“Leuconostocci are immobile, do not form spores, and lack catalase and cytochromes [41,43,90,92].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [90]
Leuconostoc species are facultative anaerobes, intrinsically resistant to vancomycin, and do not hydrolyze arginine.
“Leuconostoc species are facultative anaerobes, intrinsically resistant to vancomycin and do not hydrolyze arginine [39,90].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [90]
Leuconostoc are heterofermentative and produce D-lactate, ethanol, CO2, and small amounts of acetate from glucose metabolism via the phosphoketolase pathway.
“They are heterofermentative and produce D-lactate, ethanol, CO2, and small amounts of acetate from glucose metabolism via the phosphoketolase pathway [41,43,66,90,93].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [90]

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Comparative genomics of the lactic acid bacteria.
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“They are heterofermentative and produce D-lactate, ethanol, CO2, and small amounts of acetate from glucose metabolism via the phosphoketolase pathway [41,43,66,90,93].”
Background
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Bioprotective Leuconostoc strains against Listeria monocytogenes in fresh fruits and vegetables
Trias, R., Badosa, E., Montesinos, E., & Bañeras, L. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.06.011 · Cited by 91 · see citing works
Antibiotic Susceptibility Profiles of Dairy Leuconostoc, Analysis of the Genetic Basis of Atypical Resistances and Transfer of Genes In Vitro and in a Food Matrix
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Investigation on Culturable Microflora in Tibetan Kefir Grains from Different Areas of China
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12. Tests for Groups of Microorganisms
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Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures
Frantzen, C., Kot, W., Pedersen, T. B., Ardö, Y., Broadbent, J., Neve, H., Hansen, L. H., Bello, F. D., Østlie, H. M., Kleppen, H. P., et al. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.00132 · Cited by 58 · see citing works
Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines
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Probiotic Properties of Lactic Acid Bacteria Isolated from Water-Buffalo Mozzarella Cheese
Jeronymo-Ceneviva, A. B., de Paula, A. T., Silva, L. F., Todorov, S. D., Franco, B. D. G. D. M., & Penna, A. L. B. (2014) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-014-9166-2 · Cited by 63 · see citing works
Extracellular polysaccharides produced by bacteria of the Leuconostoc genus
Zikmanis, P., Brants, K., Koļesovs, S., & Semjonovs, P. (2020) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-020-02937-9 · Cited by 61 · see citing works
The Citrate Metabolism in Homo- and Heterofermentative LAB: A Selective Means of Becoming Dominant over Other Microorganisms in Complex Ecosystems
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High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage
Ezekiel, C. N., Ayeni, K. I., Ezeokoli, O. T., Sulyok, M., van Wyk, D. A. B., Oyedele, O. A., Akinyemi, M. O., Chibuzor‐Onyema, I. E., Adeleke, R. A., Nwangburuka, C. C., et al. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.03282 · Cited by 59 · see citing works
Improvement of the Sensory Characteristics of Goat Milk Yogurt
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Profiling of fermentative metabolites in kimchi: Volatile and non-volatile organic acids
Shim, S., Kim, J. Y., Lee, S. M., Park, J., Oh, S.-K., & Kim, Y. S. (2012) · Journal of the Korean Society for Applied Biological Chemistry · doi:10.1007/s13765-012-2014-8 · Cited by 58 · see citing works
Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health
Miranda, C., Contente, D., Igrejas, G., Câmara, S. P. D. A. E., Dapkevicius, M. D. L. E., & Poeta, P. A. C. Q. D. (2021) · Foods · doi:10.3390/foods10092092 · Cited by 65 · see citing works
Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese
de Paula, A. T., Jeronymo-Ceneviva, A. B., Silva, L. F., Todorov, S. D., Franco, B. D. G. D. M., & Penna, A. L. B. (2014) · Annals of Microbiology · doi:10.1007/s13213-014-0933-9 · Cited by 57 · see citing works
A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak
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Technological Aptitude and Applications ofLeuconostoc mesenteroidesBioactive Strains Isolated from Algerian Raw Camel Milk
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Distribution and antimicrobial activity of lactic acid bacteria from raw camel milk
Rahmeh, R., Akbar, A., Kishk, M., Alonaizi, T., Al-Azmi, A., Al-Shatti, A., Shajan, A. B., Al-Mutairi, S., & Akbar, B. (2019) · New Microbes and New Infections · doi:10.1016/j.nmni.2019.100560 · Cited by 54 · see citing works
Thermal resistance of bacteriophages attacking flavour-producing dairy Leuconostoc starter cultures
Atamer, Z., Ali, Y., Neve, H., Heller, K., & Hinrichs, J. (2011) · International Dairy Journal · doi:10.1016/j.idairyj.2010.11.005 · Cited by 58 · see citing works
Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography
Attaie, R. (2009) · Journal of Dairy Science · doi:10.3168/jds.2008-1732 · Cited by 53 · see citing works
The Two Faces ofLeuconostoc mesenteroidesin Food Systems
de Paula, A. T., Jeronymo-Ceneviva, A. B., Todorov, S. D., & Penna, A. L. B. (2014) · Food Reviews International · doi:10.1080/87559129.2014.981825 · Cited by 53 · see citing works
A genome-scale metabolic network of the aroma bacterium Leuconostoc mesenteroides subsp. cremoris
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Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons
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Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation
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Mannitol Production by Leuconostoc citreum KACC 91348P Isolated from Kimchi
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Deep microbial community profiling along the fermentation process of pulque, a biocultural resource of Mexico
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Leuconostoc mesenteroides MKSR isolated from kimchi possesses α-glucosidase inhibitory activity, antioxidant activity, and cholesterol-lowering effects
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Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
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The Effect of Raw Milk Microbial Flora on the Sensory Characteristics of Salers-Type Cheeses
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Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High‐throughput Sequencing Analysis
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Gsy, a novel glucansucrase from Leuconostoc mesenteroides, mediates the formation of cell aggregates in response to oxidative stress
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Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns
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Assessment of safety characteristics, postbiotic potential, and technological stress response of Leuconostoc strains from different origins for their use in the production of functional dairy foods
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Authors: Hemme, D., & Foucaud-Scheunemann, C.
Affiliations: Institut National de la Recherche Agronomique (FR)
Corresponding author: Foucaud-Scheunemann, Catherine
Venue: International Dairy Journal
Publisher: Elsevier BV
Published: 2004-06
Volume: 14
Issue: 6
Pages: 467-494
ISSN: 0958-6946 (ISSN-L)
DOI: 10.1016/j.idairyj.2003.10.005
OpenAlex: W1974066537
Cited by: 323
References: 303
Citations by year: 2026: 11 · 2025: 17 · 2024: 14 · 2023: 25 · 2022: 25 · 2021: 18 · 2020: 16 · 2019: 21 · 2018: 16 · 2017: 19 · 2016: 8 · 2015: 14 · 2014: 29 · 2013: 18 · 2012: 21
FWCI: 4.97
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: International Dairy Journal (publishedVersion)
HAL (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords: Leuconostoc, lactic acid bacteria, bacterial taxonomy, bacterial metabolism, bacterial genetics, food safety, health implications, dairy technology, functional foods

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Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

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