Weissella koreensis: Difference between revisions

Weissella koreensis
Scientific classification
Kingdom:	Bacteria
Division:	Firmicutes
Class:	Bacilli
Order:	Lactobacillales
Family:	Leuconostocaceae
Genus:	Weissella
Species:	W. koreensis
Binomial name
	Weissella koreensis; Lee et al., 2002

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Revision as of 13:05, 20 April 2017

Weissella koreensis is a species of Gram-positive bacteria in the family Leuconostocaceae. The bacteria has irregular cells, is tolerant of acid, and does not develop spores.^[1]^[2] It was described by Lee et al. in 2002.^[3]

References

^ Choi, Hyejung; Kim, Yeo-Won; Hwang, Inyoung; Kim, Jeongho; Yoon, Sun (2012). "Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough". Food Chemistry. 134 (4): 2208–2216. doi:10.1016/j.foodchem.2012.04.047. ISSN 0308-8146.
^ Lee, S. H.; Park, M. S.; Jung, J. Y.; Jeon, C. O. (2011). "Leuconostoc miyukkimchii sp. nov., isolated from brown algae (Undaria pinnatifida) kimchi". International Journal of Systematic and Evolutionary Microbiology. 62 (Pt 5): 1098–1103. doi:10.1099/ijs.0.032367-0. ISSN 1466-5026. PMID 21705441.
^ "Weissella koreensis". National Center for Biotechnology Information. Retrieved 8 September 2015.

External links

Type strain of Weissella koreensis at BacDive - the Bacterial Diversity Metadatabase

This Lactobacillales-related article is a stub. You can help Wikipedia by expanding it.

[ChoiKim2012-1] Choi, Hyejung; Kim, Yeo-Won; Hwang, Inyoung; Kim, Jeongho; Yoon, Sun (2012). "Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough". Food Chemistry. 134 (4): 2208–2216. doi:10.1016/j.foodchem.2012.04.047. ISSN 0308-8146.

[LeePark2011-2] Lee, S. H.; Park, M. S.; Jung, J. Y.; Jeon, C. O. (2011). "Leuconostoc miyukkimchii sp. nov., isolated from brown algae (Undaria pinnatifida) kimchi". International Journal of Systematic and Evolutionary Microbiology. 62 (Pt 5): 1098–1103. doi:10.1099/ijs.0.032367-0. ISSN 1466-5026. PMID 21705441.

[taxo-3] "Weissella koreensis". National Center for Biotechnology Information. Retrieved 8 September 2015.

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-'''''Weissella koreensis''''' is a species of [[Gram-positive]] [[bacterium|bacteria]] in the family [[Leuconostocaceae]]. The bacteria has irregular cells, is tolerant of acid, and does not develop spores.<ref name="ChoiKim2012">{{cite journal|last1=Choi|first1=Hyejung|last2=Kim|first2=Yeo-Won|last3=Hwang|first3=Inyoung|last4=Kim|first4=Jeongho|last5=Yoon|first5=Sun|title=Evaluation of ''Leuconostoc citreum'' HO12 and ''Weissella koreensis'' HO20 isolated from kimchi as a starter culture for whole wheat sourdough|journal=Food Chemistry|volume=134|issue=4|year=2012|pages=2208–2216|issn=0308-8146|doi=10.1016/j.foodchem.2012.04.047}}</ref><ref name="LeePark2011">{{cite journal|last1=Lee|first1=S. H.|last2=Park|first2=M. S.|last3=Jung|first3=J. Y.|last4=Jeon|first4=C. O.|title=''Leuconostoc miyukkimchii'' sp. nov., isolated from brown algae (''Undaria pinnatifida'') kimchi|journal=International Journal of Systematic and Evolutionary Microbiology|volume=62|issue=Pt 5|year=2011|pages=1098–1103|issn=1466-5026|doi=10.1099/ijs.0.032367-0}}</ref> It was described by Lee et al. in 2002.<ref name="taxo">{{cite web|url=http://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Info&id=165096&lvl=3&lin=f&keep=1&srchmode=1&unlock|title=''Weissella koreensis''|publisher=National Center for Biotechnology Information|accessdate=8 September 2015}}</ref>
+'''''Weissella koreensis''''' is a species of [[Gram-positive]] [[bacterium|bacteria]] in the family [[Leuconostocaceae]]. The bacteria has irregular cells, is tolerant of acid, and does not develop spores.<ref name="ChoiKim2012">{{cite journal|last1=Choi|first1=Hyejung|last2=Kim|first2=Yeo-Won|last3=Hwang|first3=Inyoung|last4=Kim|first4=Jeongho|last5=Yoon|first5=Sun|title=Evaluation of ''Leuconostoc citreum'' HO12 and ''Weissella koreensis'' HO20 isolated from kimchi as a starter culture for whole wheat sourdough|journal=Food Chemistry|volume=134|issue=4|year=2012|pages=2208–2216|issn=0308-8146|doi=10.1016/j.foodchem.2012.04.047}}</ref><ref name="LeePark2011">{{cite journal|last1=Lee|first1=S. H.|last2=Park|first2=M. S.|last3=Jung|first3=J. Y.|last4=Jeon|first4=C. O.|title=''Leuconostoc miyukkimchii'' sp. nov., isolated from brown algae (''Undaria pinnatifida'') kimchi|journal=International Journal of Systematic and Evolutionary Microbiology|volume=62|issue=Pt 5|year=2011|pages=1098–1103|issn=1466-5026|doi=10.1099/ijs.0.032367-0|pmid=21705441}}</ref> It was described by Lee et al. in 2002.<ref name="taxo">{{cite web|url=http://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Info&id=165096&lvl=3&lin=f&keep=1&srchmode=1&unlock|title=''Weissella koreensis''|publisher=National Center for Biotechnology Information|accessdate=8 September 2015}}</ref>
 ==References==
 {{reflist}}
 ==External links==
 *[http://bacdive.dsmz.de/index.php?search=6854&submit=Search Type strain of ''Weissella koreensis'' at Bac''Dive'' -  the Bacterial Diversity Metadatabase]