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36 relations: Bacilli, Bacteria, Brine, Cabbage, Catalase, Coccus, Dextran, Fermentation, Fermentation in food processing, Firmicutes, George J. Hucker, Gram-positive bacteria, International Committee on Systematics of Prokaryotes, Kefir, Lactic acid, Lactic acid fermentation, Lactobacillales, Lactobacillus, Leuconostoc carnosum, Leuconostoc citreum, Leuconostoc gasicomitatum, Leuconostoc gelidum, Leuconostoc mesenteroides, Leuconostoc miyukkimchii, Leuconostoc palmae, Leuconostoc pseudomesenteroides, Leuconostoc rapi, Leuconostocaceae, Nomen dubium, Pediococcus, Philippe Édouard Léon Van Tieghem, Sauerkraut, SCOBY, Staphylococcus, Sucrose, Vancomycin.
Bacilli
Bacilli refers to a taxonomic class of bacteria.
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Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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Brine
Brine is a high-concentration solution of salt (usually sodium chloride) in water.
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Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
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Catalase
Catalase is a common enzyme found in nearly all living organisms exposed to oxygen (such as bacteria, plants, and animals).
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Coccus
A coccus (plural cocci) is any bacterium or archaeon that has a spherical, ovoid, or generally round shape.
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Dextran
Dextran is a complex branched glucan (polysaccharide made of many glucose molecules) composed of chains of varying lengths (from 3 to 2000 kilodaltons).
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Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Firmicutes
The Firmicutes (Latin: firmus, strong, and cutis, skin, referring to the cell wall) are a phylum of bacteria, most of which have Gram-positive cell wall structure.
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George J. Hucker
George J. Hucker (August 19, 1893 – May 18, 1988) was an American microbiologist who was involved in the founding of the Institute of Food Technologists and was involved in dairy microbiology.
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Gram-positive bacteria
Gram-positive bacteria are bacteria that give a positive result in the Gram stain test, which is traditionally used to quickly classify bacteria into two broad categories according to their cell wall.
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International Committee on Systematics of Prokaryotes
The International Committee on Systematics of Prokaryotes (ICSP), formerly the International Committee on Systematic Bacteriology (ICSB), is the body that oversees the nomenclature of prokaryotes, determines the rules by which prokaryotes are named and whose Judicial Commission issues Opinions concerning taxonomic matters, revisions to the Bacteriological Code, etc.
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Kefir
Kefir or kephir, alternatively milk kefir or búlgaros, is a fermented milk drink that originated in the Caucasus Mountains made with kefir "grains", a yeast/bacterial fermentation starter.
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Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
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Lactic acid fermentation
Lactic acid fermentation is a metabolic process by which glucose and other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
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Lactobacillales
Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.
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Lactobacillus
Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.
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Leuconostoc carnosum
Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776.
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Leuconostoc citreum
Leuconostoc citreum is a vancomycin-resistant, Gram-positive, coccus-shaped bacterium, with type strain NCDO 1837.
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Leuconostoc gasicomitatum
Leuconostoc gasicomitatum is a bacterium, first associated with spoiled poultry meat in modified-atmosphere (low oxygen) packages.
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Leuconostoc gelidum
Leuconostoc gelidum is a Gram-positive lactic acid bacterium; its type strain is NCFB 2775.
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Leuconostoc mesenteroides
Leuconostoc mesenteroides is a bacterial species sometimes associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages).
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Leuconostoc miyukkimchii
Leuconostoc miyukkimchii is a Gram-positive, non-spore-forming, facultatively anaerobic and non-motile bacterium from the genus of Leuconostoc which has been isolated from the fermented algae Undaria pinnatifida from Korea.
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Leuconostoc palmae
Leuconostoc palmae is a Gram-positive, non-spore-forming and facultatively anaerobic bacterium from the genus of Leuconostoc which has been isolated from palm wine from Senegal.
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Leuconostoc pseudomesenteroides
Leuconostoc pseudomesenteroides is an intrinsically vancomycin-resistant, Gram-positive, coccus-shaped bacterium, with type strain NCDO 768.
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Leuconostoc rapi
Leuconostoc rapi is a Gram-positive bacterium from the genus of Leuconostoc which has been isolated from a rutabaga in Finland.
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Leuconostocaceae
The Leuconostocaceae are a family of Gram-positive bacteria, placed within the order of Lactobacillales. Representative genera include Fructobacillus, Leuconostoc, Oenococcus, and Weissella. Bacteria that belong to these three genera are nonspore-forming, round or elongated in shape, and anaerobic or aerotolerant. They usually inhabit nutrient-rich environments such as milk, meat, vegetable products, and fermented drinks. Lactic acid is the main end product of their characteristic heterofermentative carbohydrate metabolism. The phylogeny of the family Leuconostocaceae has recently been evaluated.
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Nomen dubium
In zoological nomenclature, a nomen dubium (Latin for "doubtful name", plural nomina dubia) is a scientific name that is of unknown or doubtful application.
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Pediococcus
Pediococcus is a genus of Gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae.
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Philippe Édouard Léon Van Tieghem
Philippe Édouard Léon Van Tieghem (19 April 1839 – 28 April 1914) was a French botanist born in Baillleul in the département of Nord.
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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SCOBY
A SCOBY (for symbiotic culture of bacteria and yeast) is a syntrophic mixed culture, generally associated with kombucha production wherein anaerobic ethanol fermentation (by yeast), anaerobic organic acid fermentation (by bacteria), and aerobic ethanol oxidation to acetate (by bacteria) all take place concurrently along an oxygen gradient.
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Staphylococcus
Staphylococcus (from the σταφυλή, staphylē, "grape" and κόκκος, kókkos, "granule") is a genus of Gram-positive bacteria.
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Sucrose
Sucrose is common table sugar.
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Vancomycin
Vancomycin is an antibiotic used to treat a number of bacterial infections.
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References
[1] https://en.wikipedia.org/wiki/Leuconostoc
