Weissella hellenica

Weissella hellenica[1] is a species of Gram-positive bacteria, placed within the family of Leuconostocaceae. It was found in isolates from fermented sausage and flounder intestine, as well as barrels used to make Japanese pickles. Some strains have been observed to be probiotic while some have not.[2] Some strains produce bacteriocins named weissellicins which show antimicrobial activity against other bacteria.[3]

Weissella hellenica
Scientific classification
Kingdom:
Bacteria
Division:
Firmicutes
Class:
Bacilli
Order:
Lactobacillales
Family:
Leuconostocaceae
Genus:
Weissella
Species:
W. hellenica

Collins et al. 1993

References
  1. Collins, M.D.; Samelis, J.; Metaxopoulos, J.; Wallbanks, S. (1993). "Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species". Journal of Applied Microbiology. 75 (6): 595–603. doi:10.1111/j.1365-2672.1993.tb01600.x. ISSN 1364-5072.
  2. Cai Y, Benno Y, Nakase T, Oh TK (October 1998). "Specific probiotic characterization of Weissella hellenica DS-12 isolated from flounder intestine". The Journal of General and Applied Microbiology. 44 (5): 311–316. doi:10.2323/jgam.44.311. PMID 12501410. Retrieved 2012-12-04.
  3. Masuda, Y.; Zendo, T.; Sawa, N.; Perez, R.H.; Nakayama, J.; Sonomoto, K. (2012). "Characterization and identification of weissellicin Y and weissellicin M, novel bacteriocins produced by Weissella hellenica QU 13". Journal of Applied Microbiology. 112 (1): 99–108. doi:10.1111/j.1365-2672.2011.05180.x. ISSN 1364-5072. PMID 22008177.


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