Phenotypic Traits and Immunomodulatory Properties of Leuconostoc carnosum Isolated From Meat Products.

ABSTRACT: Twelve strains of Leuconostoc carnosum from meat products were investigated in terms of biochemical, physiological, and functional properties. The spectrum of sugars fermented by L. carnosum strains was limited to few mono- and disaccharides, consistently with the natural habitats of the species, including meat and fermented vegetables. The strains were able to grow from 4 to 37°C with an optimum of approximately 32.5°C. The ability to grow at temperatures compatible with refrigeration and in presence of up to 60 g/L NaCl explains the high loads of L. carnosum frequently described in many meat-based products. Six strains produced exopolysaccharides, causing a ropy phenotype of colonies, according to the potential involvement on L. carnosum in the appearance of s

SUBMITTER: Raimondi S 

PROVIDER: S-EPMC8425591 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature