Leuconostoc citreum, SEM

Leuconostoc citreum, SEM

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Credit: DENNIS KUNKEL MICROSCOPY/SCIENCE PHOTO LIBRARY

Caption: Coloured scanning electron micrograph (SEM) of Leuconostoc citreum, Gram-positive, coccoid, chemoorganoheterotrophic, facultatively anaerobic bacterium (prokaryote). L. citreum belongs to the group of lactic acid producing bacteria. It is used in the starter culture system for the fermentation of kimchi, a fermented cabbage product. Leuconostoc species are usually non-pathogenic, nonhemolytic, vancomycin resistant, acid-tolerant microorganisms. They are traditionally found in association with plant matter, fermenting vegetables, milk, dairy products, wines and meats. Leuconostoc species are often used in production of fermented foods because of their ability to produce lactic acid and diacetyl. Leuconostoc species can often be found in the wild and are a part of the natural microflora in almost all farming soil. Magnification: x5,335 when shortest axis printed at 25 millimetres.

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