Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages

doi:10.1128/MRA.01247-19

. 2020 Jan 9;9(2):e01247-19.

doi: 10.1128/MRA.01247-19.

Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages

Francesco Candeliere¹, Stefano Raimondi¹, Gloria Spampinato¹, Moon Yue Feng Tay^{2

3}, Alberto Amaretti^{1

4}, Joergen Schlundt^{2

3}, Maddalena Rossi^{5

4}

Affiliations

¹ Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy.
² Nanyang Technological University Food Technology Centre (NAFTEC), Singapore.
³ School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore.
⁴ BIOGEST-SITEIA, University of Modena and Reggio Emilia, Modena, Italy.
⁵ Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy maddalena.rossi@unimore.it.

PMID: 31919169
PMCID: PMC6952655
DOI: 10.1128/MRA.01247-19

Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages

Francesco Candeliere et al. Microbiol Resour Announc. 2020.

. 2020 Jan 9;9(2):e01247-19.

doi: 10.1128/MRA.01247-19.

Authors

Francesco Candeliere¹, Stefano Raimondi¹, Gloria Spampinato¹, Moon Yue Feng Tay^{2

3}, Alberto Amaretti^{1

4}, Joergen Schlundt^{2

3}, Maddalena Rossi^{5

4}

Affiliations

¹ Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy.
² Nanyang Technological University Food Technology Centre (NAFTEC), Singapore.
³ School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore.
⁴ BIOGEST-SITEIA, University of Modena and Reggio Emilia, Modena, Italy.
⁵ Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy maddalena.rossi@unimore.it.

PMID: 31919169
PMCID: PMC6952655
DOI: 10.1128/MRA.01247-19

Abstract

Leuconostoc carnosum is a lactic acid bacterium that preferentially colonizes meat. In this work, we present the draft genome sequences of 12 Leuconostoc carnosum strains isolated from modified-atmosphere-packaged cooked ham and fresh sausages. Three strains harbor bacteriocin genes.

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Microbial diversity of meat products under spoilage and its controlling approaches.
Zhu Y, Wang W, Li M, Zhang J, Ji L, Zhao Z, Zhang R, Cai D, Chen L. Zhu Y, et al. Front Nutr. 2022 Dec 1;9:1078201. doi: 10.3389/fnut.2022.1078201. eCollection 2022. Front Nutr. 2022. PMID: 36532544 Free PMC article. Review.
Phenotypic Traits and Immunomodulatory Properties of Leuconostoc carnosum Isolated From Meat Products.
Raimondi S, Spampinato G, Candeliere F, Amaretti A, Brun P, Castagliuolo I, Rossi M. Raimondi S, et al. Front Microbiol. 2021 Aug 25;12:730827. doi: 10.3389/fmicb.2021.730827. eCollection 2021. Front Microbiol. 2021. PMID: 34512608 Free PMC article.
Comparative Genomics of Leuconostoc carnosum.
Candeliere F, Raimondi S, Spampinato G, Tay MYF, Amaretti A, Schlundt J, Rossi M. Candeliere F, et al. Front Microbiol. 2021 Jan 11;11:605127. doi: 10.3389/fmicb.2020.605127. eCollection 2020. Front Microbiol. 2021. PMID: 33505375 Free PMC article.

References

1. Raimondi S, Luciani R, Sirangelo TM, Amaretti A, Leonardi A, Ulrici A, Foca G, D'Auria G, Moya A, Zuliani V, Seibert TM, Søltoft-Jensen J, Rossi M. 2019. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: microbiota of sliced cooked ham in MAP. Int J Food Microbiol 289:200–208. doi:10.1016/j.ijfoodmicro.2018.09.017. - DOI - PubMed
1. Raimondi S, Nappi MR, Sirangelo TM, Leonardi A, Amaretti A, Ulrici A, Magnani R, Montanari C, Tabanelli G, Gardini F, Rossi M. 2018. Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life. Int J Food Microbiol 280:78–86. doi:10.1016/j.ijfoodmicro.2018.04.041. - DOI - PubMed
1. Geeraerts W, Pothakos V, De Vuyst L, Leroy F. 2018. Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail. Food Microbiol 73:209–215. doi:10.1016/j.fm.2018.01.019. - DOI - PubMed
1. Budde BB, Hornbaek T, Jacobsen T, Barkholt V, Koch AG. 2003. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments. Int J Food Microbiol 83:171–184. doi:10.1016/S0168-1605(02)00364-1. - DOI - PubMed
1. van Laack RLJM, Schillinger U, Holzapfel WH. 1992. Characterization and partial purification of a bacteriocin produced by Leuconostoc carnosum LA44A. Int J Food Microbiol 16:183–195. doi:10.1016/0168-1605(92)90079-i. - DOI - PubMed

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[1] Raimondi S, Luciani R, Sirangelo TM, Amaretti A, Leonardi A, Ulrici A, Foca G, D'Auria G, Moya A, Zuliani V, Seibert TM, Søltoft-Jensen J, Rossi M. 2019. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: microbiota of sliced cooked ham in MAP. Int J Food Microbiol 289:200–208. doi:10.1016/j.ijfoodmicro.2018.09.017. - DOI - PubMed

[2] Raimondi S, Luciani R, Sirangelo TM, Amaretti A, Leonardi A, Ulrici A, Foca G, D'Auria G, Moya A, Zuliani V, Seibert TM, Søltoft-Jensen J, Rossi M. 2019. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: microbiota of sliced cooked ham in MAP. Int J Food Microbiol 289:200–208. doi:10.1016/j.ijfoodmicro.2018.09.017. - DOI - PubMed

[3] Raimondi S, Nappi MR, Sirangelo TM, Leonardi A, Amaretti A, Ulrici A, Magnani R, Montanari C, Tabanelli G, Gardini F, Rossi M. 2018. Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life. Int J Food Microbiol 280:78–86. doi:10.1016/j.ijfoodmicro.2018.04.041. - DOI - PubMed

[4] Raimondi S, Nappi MR, Sirangelo TM, Leonardi A, Amaretti A, Ulrici A, Magnani R, Montanari C, Tabanelli G, Gardini F, Rossi M. 2018. Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life. Int J Food Microbiol 280:78–86. doi:10.1016/j.ijfoodmicro.2018.04.041. - DOI - PubMed

[5] Geeraerts W, Pothakos V, De Vuyst L, Leroy F. 2018. Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail. Food Microbiol 73:209–215. doi:10.1016/j.fm.2018.01.019. - DOI - PubMed

[6] Geeraerts W, Pothakos V, De Vuyst L, Leroy F. 2018. Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail. Food Microbiol 73:209–215. doi:10.1016/j.fm.2018.01.019. - DOI - PubMed

[7] Budde BB, Hornbaek T, Jacobsen T, Barkholt V, Koch AG. 2003. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments. Int J Food Microbiol 83:171–184. doi:10.1016/S0168-1605(02)00364-1. - DOI - PubMed

[8] Budde BB, Hornbaek T, Jacobsen T, Barkholt V, Koch AG. 2003. Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments. Int J Food Microbiol 83:171–184. doi:10.1016/S0168-1605(02)00364-1. - DOI - PubMed

[9] van Laack RLJM, Schillinger U, Holzapfel WH. 1992. Characterization and partial purification of a bacteriocin produced by Leuconostoc carnosum LA44A. Int J Food Microbiol 16:183–195. doi:10.1016/0168-1605(92)90079-i. - DOI - PubMed

[10] van Laack RLJM, Schillinger U, Holzapfel WH. 1992. Characterization and partial purification of a bacteriocin produced by Leuconostoc carnosum LA44A. Int J Food Microbiol 16:183–195. doi:10.1016/0168-1605(92)90079-i. - DOI - PubMed

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Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages

Affiliations

Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages

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Abstract

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