• Journal of Microbiology and Biotechnology
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• v.16 no.2
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• pp.325-329
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• 2006

Leuconostoc mesenteroides B-742 fermentations with maltose as an acceptor were tested for glucooligosaccharides and mannitol co-production. Leuconostoc oligosaccharides were produced that were oligomers with a size range of DP 2 to 7 and were primarily DP 3, 4, 5, and 6, containing mainly ${\alpha}-1,4$ and ${\alpha}-1,6$ linkages. Maltose was linked to the reducing end of the isomaltosyl residues. The $Ca^{2+}$ form of cation-exchange column could separate glucooligosaccharides from byproducts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.732-741
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• 2009

This study was carried out to identify lactic acid bacteria isolated from commercial Kimchi. Twelve lactic acid bacteria strains were isolated from Chinese cabbage kimchi (Baechu kimchi) that was fermented for 4 days at room temperature after making kimchi, 6 strains from pickled ponytail radishes (Chongkak kimchi) that was fermented for 2 days, and 15 strains in radish cube kimchi (Kaktugi) that was fermented for 5 days, and 23 strains were isolated in pickled Wakegi (Pa kimchi) that was fermented for 4 days. Eight strains among the lactic acid bacteria of 12 strains isolated from Baechu kimchi (pH 4.0) were identified as Lactobacillus plantarum, 1 strain as Leuconostoc lactis, 2 strains as Lactobacillus casei subsp. pseudoplantarum, and 1 strain as Lactobacillus sake. Three strains among the lactic acid bacteria of 6 strains isolated from Chongkak kimchi (pH 4.5) were identified as Leuconostoc paramesenteroides, 2 strains as Leuconostoc mesenteroides subsp. mesenteroides, and 1 strain as Lactobacillus plantarum. Two strains among the 15 strains isolated in Kaktugi (pH 4.0) were identified as Leuconostoc lactis, 3 strains as Leuconostoc mesenteroides subsp dextranicum, 4 strains as Lactobacillus casei subsp. pseudoplantarum, and 4 strains as Lactobacillus coryniformis subsp. torquens. Twenty-two strains among the 23 strains isolated from Pa kimchi (pH 4.1) identified as L. plantarum and 1 strain was as Lactobacillus sake. From the results above, the dominant species of Baechu kimchi was confirmed as L. plantarum, Chongkak kimchi as L. paramesenteroides, Kaktugi as L. casei subsp. pseudoplantarum and L. coryniformis subsp. torquens, and Pa kimchi as L. plantarum.

• Journal of Applied Biological Chemistry
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• v.62 no.4
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• pp.441-446
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• 2019

The assortment of endophytic lactic acid bacteria (LAB) in kimchi derives from its raw vegetables, which include Chinese cabbage, radish, welsh onion, onion, garlic, red pepper, and ginger. These vegetables were examined during mulkimchi fermentation using gene-specific multiplex polymerase chain reaction and 16S ribosomal RNA sequence analysis. Sixteen species from five LAB genera (Leuconostoc, Lactobacillus, Lactococcus, Pediococcus, and Weissella) appeared in the raw kimchi materials. Interestingly, nine LAB species were identified in mulkimchi on fermentation day 0 as follows: Leuconostoc carnosum, Leuconostoc citreum, Leuconostoc gelidum, Leuconostoc inhae, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus sakei, Lactococcus lactis, and Weissella confusa. Seven additional LAB species were present in mulkimchi at fermentation day 9 as follows: Leuconostoc gasicomitatum, Leuconostoc kimchii, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus pentosus, Pediococcus pentosaceus, and Weissella koreensis. These species corresponded completely with the LAB in kimchi vegetables. Wei. confusa was the predominant LAB during early fermentation (pH 6.20 to 4.98 and acidity 0.20 to 0.64%), while Lac. sakei, Lac. plantarum, and Wei. koreensis became dominant later in fermentation (pH 4.98 to 3.88 and acidity 0.64 to 1.26%). These results collectively demonstrate that the LAB involved in mulkimchi fermentation originates from the raw vegetables examined.

• Journal of Microbiology
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• v.45 no.4
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• pp.291-296
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• 2007

Insoluble glucans synthesized by Streptococcus mutans enhance the pathogenicity of oral biofilm by promoting the adherence and accumulation of cariogenic bacteria on the surface of the tooth. The objective of this study was to investigate the effect of Leuconostoc spp. on the in vitro formation of S. mutans biofilm. Three strains, Leuconostoc gelidum A TCC 49366, Leuconostoc mesenteroides ssp. cremoris A TCC 19254 and Leuconostoc mesenteroides ssp. mesenteroides ATCC 8293, were used in this study. They exhibited profound inhibitory effects on the formation of S. mutans biofilm and on the proliferation of S. mutans. The water-soluble polymers produced from sucrose were most strongly produced by L. gelidum, followed by L. mesenteroides ssp. cremoris and L. mesenteroides ssp. mesenteroides. The mean wet weights of the artificial biofilm of S. mutans were also significantly reduced as a result of the addition of the water-soluble polymers obtained from Leuconostoc cultures. According to the results of thin-layer chromatographic analysis, the hydrolysates of the water-soluble polymers produced by Leuconostoc were identical to those of dextran T-2000, forming predominately ${\alpha}-(1-6)$ glucose linkages. These results indicate that dextran-producing Leuconostoc strains are able to inhibit the formation of S. mutans biofilm in vitro.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.153-156
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• 2003

The MRS medium is widely used as an optimized medium for the growth of Lactobacillus spp. and also used for the growth of Leuconostoc spp. Leuconostoc mesenteroides shows quite different physicochemical properties compared to Lactobacilli spp. and it is one of the major strain of kimchi fermenting microorganisms with its usefulness in our traditional foods and availability in biotechnology in the future, specifically tailor-made medium is necessary for the growth of Leuconostoc mesenteroides. Sequential experimental designs (Plackett-Burman, fractional factorial, steepest ascent, central composite design and response surface methodology) were introduced to optimize and improve the Leuconostoc medium. Fifteen medium ingredients were investigated and fructose, sodium acetate and ammonium citrate were determined to give a critical and positive effect for cell-growth. The yield of biomass using the optimal medium was improved more than that of the MRS medium and the result of fed-batch culture showed the capability of the improvement in cell mass similar to the E.coli system.

• Microbiology and Biotechnology Letters
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• v.27 no.1
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• pp.86-89
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• 1999

The liquid of ripened Kimchi was spread on phenylethylalcohol sucrose medium and incubated at 20$^{\circ}C$ for 2 days in order to isolate Leuconostoc sp. strains. Twenty isolated colonies were identified as Leuconostoc sp. strains from sugar fermentation test. Dextransucrase activities of the isolated strains were determined and the strain J-2 showed highest activity. The morphological, cultural and physiological studies on these 5 strains showed that gram(+), spores(-), motility(-) and produced gas from glucose, acid in Whittenbury C. Only Y-1 strain produced ammonia from arginine.

• Journal of Microbiology and Biotechnology
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• v.12 no.3
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• pp.497-502
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• 2002

Thirty-nine strains of Leuconostocs found to be tolerant to $10\%$ or more garlic were selected for further identification, by comparing their whole-cell protein pattern, 16S rRNA gene (first 530 bases) sequence, cellular fatty acid composition, and carbon source metabolism. Two isolates were Identified as Leuconostoc mesenteroides and 32 others as Leuconostoc citreum. Five other strains belonging to a cluster could not be allocated to the existing species. 16S rRNA gene sequence and cellular fatty acid composition of the unidentified bacteria exhibited close similarity with Leuconostoc argentinum. The unidentified isolates were not allocated to L. argentinum, because they formed polysaccharide from sucrose, while L. argentinum strains do not. Leuconostocs tolerant to high concentration of garlic were found predominantly on garlic surface, an extreme environment which is unfit for most of other microorganisms.

• Biomedical Science Letters
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• v.19 no.3
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• pp.280-283
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• 2013

Leuconostoc spp. is intrinsically resistant against vancomycin and rarely causes the infection in immunocompromised patients. In this report, we describe a fatal case of Leuconostoc lactis bacteremia in a patient with biliary tract stent insertion to resolve the biliary tract obstruction by multiple pseudocysts in the pancreatic head region. Leuconostic lactis isolated from the blood of the patients was confirmed by 16S rRNA sequencing and this isolate was susceptible against most antibiotics, including levofloxacin, penicillin, erythromycin and cefotaxime except vancomycin. The septic shock and multi-organ failure was abruptly progressed due to delayed use of adequate antibiotic. Using vancomycin as the empirical antibiotics in a bacteremic patient by Gram positive cocci, the treatment failures by the isolates with intrinsic resistance against vancomycin have to be considered. In addition, the prompt and accurate identification of Leuconostoc spp. are very important to select the adequate antibiotics.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.416-419
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• 2005

Unknown bacterium isolated from garlic was characterized using phenotypic methods, phylogenetic analysis, DNA-DNA hybridization, and cultural methods. The strain was identified as typical leuconostoc; Gram-positive, non-sporeforming, heterofermentative, catalase-negative and spherical. Although its 16S rRNA gene sequence showed high homology to Leuconostoc argentinum DSM $8581^T$(99.8%), DNA-DNA hybridization experiments indicated it represents novel genomic species in the genus Leuconostoc. The garlic-specific leuconostoc was more resistant to antimicrobial activity of garlic compared to other common laboratory lactic acid bacteria, and was even stimulated by low concentrations (1-2%) of garlic extract supplemented in trypticase soy broth. Growth stimulation was concentration-dependent when tested with residual aqueous layer after solvent extraction of fresh whole garlic extract.

• Microbiology and Biotechnology Letters
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• v.8 no.4
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• pp.221-227
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• 1980

The presence of L-malic acid in culture media contaniing glucose stimulated the growth rates of Leuconostoc oenos strains. The L-malic acid also stimulated the synthesis and activity of D-malate dehydrogenase (D-LDH) resulting in rapid production of D-lactate from glucose. The rapid utilization of glucose under the presence of L-malic acid may explain, in part, the stimulatory effect of the compound on the growth rate of leuconostocs.