Leuconostoc gasicomitatum LMG 18811
Names | Leuconostoc gasicomitatum LMG 18811 |
---|---|
Accession numbers | NC_014319 |
Background | Psychrotrophic lactic acid bacteria (LAB) constitute a major part of microbial population in modified atmosphere packaged (MAP) meat and meat products. If allowed to grow to high levels in packaged meats, LAB may produce adverse sensory changes such as sour offodours. Leuconostoc gasicomitatum (strain DSM 15947 / CECT 5767 / JCM 12535 / LMG 18811 / TB1-10) is a psychrotrophic lactic acid Gram-positive bacterium associated with gaseous spoilage of raw tomato-marinated meat strips. This contamination is characterized by an increase in pH in conjunction with extreme bulging of the product packaging, known as "protein swell." The package bulging is caused by excessive production of gas due to amino acid decarboxylation, and the rise in pH is associated with subsequent deamination of amino acids. The consumption of marinated, raw, ready-to-cook poultry meat products has been increasing in Europe. Although these products are typically manufactured in high-quality modern processing plants, this unusual spoilage occurs occasionally during periods of quality fluctuation. Additionally to meat, L. gasicomitatum may contribute to spoilage of other chilled, nutrient-rich foods. For example, in a pickled fish and a vegetable sausage products formation of slime, gas and offodours were associated with L. gasicomitatum. (adapted from: http://www.ncbi.nlm.nih.gov/genomeprj/48123 and PMID: 19836091). (EBI Integr8) |
Taxonomy | |
Kingdom: | Bacteria |
Phylum: | Firmicutes |
Class: | Bacilli |
Order: | Lactobacillales |
Family: | Leuconostocaceae |
Genus: | Leuconostoc |
Species: | gasicomitatum |
Strain | LMG 18811 |
Complete | Yes |
Sequencing centre | (02-JUL-2010) National Center for Biotechnology Information, NIH, Bethesda, MD 20894, USA (30-APR-2010) Johansson P., Department of Food Hygiene and Environmental Health, University of Helsinki, P.O. Box 66, |
Sequencing quality | Level 6: Finished |
Sequencing depth | NA |
Sequencing method | NA |
Isolation site | Modified-atmosphere packaged, tomato-marinated broiler meat strips; Finland |
Isolation country | Finland |
Number of replicons | 1 |
Gram staining properties | Positive |
Shape | Bacilli |
Mobility | No |
Flagellar presence | No |
Number of membranes | 1 |
Oxygen requirements | Facultative |
Optimal temperature | NA |
Temperature range | Psychrotrophic |
Habitat | NA |
Biotic relationship | Free living |
Host name | NA |
Cell arrangement | NA |
Sporulation | Nonsporulating |
Metabolism | NA |
Energy source | NA |
Diseases | NA |
Pathogenicity | No |
Glycolysis / Gluconeogenesis
Pentose phosphate pathway
Galactose metabolism
Purine metabolism
Pyrimidine metabolism
Alanine, aspartate and glutamate metabolism
Valine, leucine and isoleucine biosynthesis
Lysine biosynthesis
Selenocompound metabolism
D-Alanine metabolism
Peptidoglycan biosynthesis
Pyruvate metabolism
C5-Branched dibasic acid metabolism
One carbon pool by folate
Thiamine metabolism
Pantothenate and CoA biosynthesis
Terpenoid backbone biosynthesis
Aminoacyl-tRNA biosynthesis
Pentose phosphate pathway
Galactose metabolism
Purine metabolism
Pyrimidine metabolism
Alanine, aspartate and glutamate metabolism
Valine, leucine and isoleucine biosynthesis
Lysine biosynthesis
Selenocompound metabolism
D-Alanine metabolism
Peptidoglycan biosynthesis
Pyruvate metabolism
C5-Branched dibasic acid metabolism
One carbon pool by folate
Thiamine metabolism
Pantothenate and CoA biosynthesis
Terpenoid backbone biosynthesis
Aminoacyl-tRNA biosynthesis