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]
^Budde, B. B.; Hornbæk, T. (2003). "Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments". International Journal of Food Microbiology. 83 (2): 171–184. doi:10.1016/S0168-1605(02)00364-1. ISSN0168-1605. PMID12706038.
Further reading
Björkroth, K. J., Peter Vandamme, and H. J. Korkeala. "Identification and Characterization ofLeuconostoc carnosum, Associated with Production and Spoilage of Vacuum-Packaged, Sliced, Cooked Ham." Applied and Environmental Microbiology 64.9 (1998): 3313–3319.
