Leuconostoc carnosum | |
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Scientific classification | |
Domain: | Bacteria |
Phylum: | Bacillota |
Class: | Bacilli |
Order: | Lactobacillales |
Family: | Lactobacillaceae |
Genus: | Leuconostoc |
Species: | L. carnosum
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Binomial name | |
Leuconostoc carnosum Shaw and Harding 1989
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Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776.[1] Its genome has been sequenced.[2] Its name derives from the fact that it was first isolated from chill-stored meats. Its significance is that it thrives in anaerobic environments with a temperature around 2 °C, thus has been known to spoil vacuum-packed meat, yet it is not pathogenic and certain strains of L. carnosum are known to produce bactericides known to inhibit or kill Listeria monocytogenes.[3]