Weissella hellenica

Weissella hellenica[1] is a species of Gram-positive bacteria, placed within the family of Leuconostocaceae. It is frequently isolated from fermented sausage and flounder intestine, as well as Korean fermented pickle Kimchi[2] and barrels used to make Japanese pickles. Some strains have been observed to be probiotic while some have not.[3] Some strains produce bacteriocins named weissellicins which show antimicrobial activity against other bacteria.[4]

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. Panthee, Suresh; Paudel, Atmika; Blom, Jochen; Hamamoto, Hiroshi; Sekimizu, Kazuhisa (2019). "Complete genome sequence of Weissella hellenica 0916-4-2 and its comparative genomic analysis". Frontiers in Microbiology. 10: 1619. doi:10.3389/fmicb.2019.01619. PMID 31396169.
  3. 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.
  4. 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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