Query: NC_014136:1879049 Leuconostoc kimchii IMSNU11154 chromosome, complete genome Lineage: Leuconostoc kimchii; Leuconostoc; Leuconostocaceae; Lactobacillales; Firmicutes; Bacteria General Information: Leuconostoc kimchii is a member of the lactic acid producing microbial community involved in the fermentation of kimchi, a fermented cabbage dish from Korea. This organism along with other lactic acid bacteria like Leuconostoc mesenteroides and Lactobacillus brevis produce environmental conditions necessary for the successful fermentation of the cabbage.
- Sequence; - BLASTP hit: hover for score (Low score = Light, High score = Dark); - hypothetical protein; - cds: hover for description
General Information: Psychrotrophic lactic acid Gram-positive bacterium. This lactic-acid bacterium is associated with gaseous spoilage of raw tomato-marinated meat strips. This contamination is characterized by an increase in pH in conjunction with extreme bulging of the product packaging, known as "protein swell". The package bulging is caused by excessive production of gas due to amino acid decarboxylation, and the rise in pH is associated with subsequent deamination of amin acids. The consumption of marinated, raw, ready-to-cook poulty meat products has been increasing in Europe. Although these products are typically manufactured in high-quality modern processing plants, this unusual spoilage occurs occasionally during periods of quality fluctuation.