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Swedish University of Agricultural Sciences

Veterinary bacteriology: information about important bacteria
Veterinary bacteriology


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:
Phylum
Bacillota
Class
Bacilli
Order
Bacillales
Family
Leuconostocaceae 
Genus
Weissella
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
?
W. koreensis is also fermenting ribose and xylose.
Spec. Char.: Psychrophilic och salt tolerant.
Special Media:
Reservoir: Has been found in kimchi, which is a Korean fermented vegetable product.
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:2023-03-08

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