Leuconostoc citreum KM20

Leuconostoc_citreum
Names Leuconostoc citreum KM20
Accession numbers NC_010466, NC_010467, NC_010469, NC_010470, NC_010471
Background Lactobacilli are normal inhabitants of the gastrointestinal tract of man and animals where they are widely considered to exert a number of beneficial roles including immunomodulation, interference with enteric pathogens, and maintenance of a healthy intestinal microflora. Leuconostoc citreum is a dominant microbe during the early and mid-stages of kimchi fermentation. Kimchi is a spicy traditional Korean dish made of fermented napa cabbage and/or giant white radish with other vegetables and spices. Strain KM20 was isolated from napa kimchi fermented at 10 degrees Celsius and suppresses the growth of pathogens such as Bacillus cereus, Listeria monocytogenes and others. (HAMAP: LEUCK)
Taxonomy
Kingdom:Bacteria
Phylum:Firmicutes
Class:Bacilli
Order:Lactobacillales
Family:Leuconostocaceae
Genus:Leuconostoc
Species:citreum
Strain KM20
Complete Yes
Sequencing centre (11-APR-2006) Systems Microbiology Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Yuseong
(17-MAR-2008) National Center for Biotechnology Information, NIH, Bethesda, MD 20894, USA
Sequencing quality Level 6: Finished
Sequencing depth NA
Sequencing method Sanger
Isolation site Baechu kimchi
Isolation country NA
Number of replicons 5
Gram staining properties Positive
Shape Cocci
Mobility No
Flagellar presence No
Number of membranes 1
Oxygen requirements Facultative
Optimal temperature NA
Temperature range Mesophilic
Habitat NA
Biotic relationship Free living
Host name NA
Cell arrangement Singles
Sporulation Nonsporulating
Metabolism NA
Energy source NA
Diseases None
Pathogenicity No