Characteristics of
            <i>Leuconostoc mesenteroides</i>
            from Cane Juice

McCleskey, C. S.; Faville, L. W.; Barnett, Rex O.

doi:10.1128/jb.54.6.697-708.1947

Cited by 37 publications

(10 citation statements)

References 7 publications

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“…Approximately 70% of the isolates of L. mesenteroides produced slime on 4% sucroseagar. The great majority of these were like type A, according to the description of McCleskey and Faville (13), and the remainder were like type B.…”

Section: Pediococcusmentioning

confidence: 94%

Spherical Lactic Acid-producing Bacteria of Southern-grown Raw and Processed Vegetables

Mundt

Graham

McCarty

1967

Applied Microbiology

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The frequency and levels of population of the spherical lactic acid-producing bacteria were determined on raw and processed yellow summer and zucchini squash, a variety of greens, green beans, okra, southern peas, and butter and lima beans, and on fresh cucumbers and corn flowers. Six taxa occurred consistently: Leuconostoc mesenteroides, yellow-pigmented streptococci, Streptococcus faecium, Aerococcus viridans, and S. faecalis and S. faecalis var. liquefaciens. The same taxa occurred with the same order of frequency on processed, frozen vegetables, but with a marked decrease in the occurrence of S. faecalis var. liquefaciens. S. lactis, S. cremoris, S. equinus, S. bovis, and pediococci were isolated infrequently. No other member of the viridans group of the streptococci and no member of the pyogenic group was isolated.Approximately 88 % of the cultures were identified. Total counts of the lactic-acidproducing bacteria rarely exceeded 105 per gram of sample, and there was a reduction by 90 % during the second year of study, probably because of drought. Only one bacterial species was found on 40% of the raw and 34% ofthe processed vegetable samples. Two or more species or taxa were present on the remainder of 153 raw and 56 processed vegetable samples. A. viridans was present on squash, greens, okra, and

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Section: Pediococcusmentioning

confidence: 94%

Spherical Lactic Acid-producing Bacteria of Southern-grown Raw and Processed Vegetables

Mundt

Graham

McCarty

1967

Applied Microbiology

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“…The following strains of L. mesenteroides were employed in these investigations: 154, 719, 548 and 860, representatives of colonial types A, B, D, and F, respectively; and 246, a D-F intermediate strain (McCleskey et al, 1947). In the comparison of rates of oxygen uptake on glucose, strain 39, kindly supplied by Dr. DeMoss, was also used.…”

Section: Methodsmentioning

confidence: 99%

STUDIES ON THE AEROBIC CARBOHYDRATE METABOLISM OF LEUCONOSTOC MESENTEROIDES

Johnson

McCleskey

1957

J Bacteriol

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“…The earlier name Leuconostoc used by Van Tieghem (137) cannot be disregarded. Later studies with these organisms which may have taxonomic value are those of McClesky et al (83), in which they grouped strains on the basis of type of slime produced, and that of Niven et al (91), in which they described sucrose fermenting strains of Leuconostoc isolated from sausage that do not produce the characteristic slime. Bacterium gracili isolated from wine and described by Mftller-Thurgau (87) may be of this type.…”

Section: Introduction Ralph P Tittslermentioning

confidence: 99%