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Species/Subspecies: Weissella koreensis
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:
PhylumClassOrderFamilyGenus
FirmicutesBacilliBacillalesLeuconostocaceaeWeissella
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-glucoselactosemaltoseL-rhamnosesucrose
??-?-
L-arabinosecellobioseD-mannitolsalicintrehalose
+-??-
glycerolinulinraffinoseD-sorbitolstarch
??-??
W. koreensis is also fermenting ribose and xylose.
Spec. Char.: Psychrophilic och salt tolerant.
Hosts:
Reservoir: Has been found in kimchi, which is a Korean fermented vegetable product.
Disease (Swedish):W. koreensis är ej patogen
Disease (English):W. koreensis is not pathogenic.
Clinical Picture:
16S rRNA Seq.:
Acc-noStrainNumber of NTOperon
AY035891 S-5623T 1497  

Taxonomy/phylogeny:
Comment:W. koreensis is the dominating bacterial species during fermentation at low temperature. This bacterium also contributes flavour of the product.
Updated:2019-01-17

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Swedish University of Agricultural Sciences