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Swedish University of Agricultural Sciences - Faculty of Veterinary Medicine and Animal Science| Species/Subspecies: | Weissella koreensis | ||||||||
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| Etymology: | Genus name: named after the German microbiologist Norbert Weiss, who has worked with taxonomy of lactic acid bacteria. Species epithet: refers to Korea, where the bacterium was first isolated. | ||||||||
| Significance: | [Of minor importance] | ||||||||
| Taxonomy: | Class Bacilli Order Bacillales Family Leuconostocaceae Genus Weissella |
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| Type Strain: | S-5623 = CCUG 47134 | ||||||||
| Macromorphology (smell): | |||||||||
| Micromorphology: | Short rods with rounded ends or ovoid. Appear in pairs or short chains. | ||||||||
| Gram +/Gram -: | G+ | ||||||||
| Metabolism: | Facultatively anaerobic | ||||||||
| Catalase/Oxidase: | -/? | ||||||||
| Other Enzymes: | Esculinase - | ||||||||
| Fermentation of carbohydrates: | D-glucose ? lactose ? maltose - L-rhamnose ? sucrose - L-arabinose + cellobiose - D-mannitol ? salicin ? trehalose - glycerol ? inulin ? raffinose - D-sorbitol ? starch ? |
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| Spec. Char.: | Psychrophilic och salt tolerant. | ||||||||
| Reservoir: | Has been found in kimchi, which is a Korean fermented vegetable product. | ||||||||
| 16S rRNA Seq.: |
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| Taxonomy/phylogeny: | |||||||||
| Comment: | W. koreensis is the dominating bacterial species during fermentation at low temperature. This bacterium also contributes flavour of the product. | ||||||||
| Updated: | 2023-03-08 |
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Swedish University of Agricultural Sciences - Faculty of Veterinary Medicine and Animal Science