Paucilactobacillus wasatchensis
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| Paucilactobacillus wasatchensis | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Paucilactobacillus |
| Species: | P. wasatchensis |
| Binomial name | |
| Paucilactobacillus wasatchensis | |
| Type strain[3] | |
| DSM 29958 LMG 28678 WDC04 | |
| Synonyms[3] | |
| |
Paucilactobacillus wasatchensis is a species of heterofermentative lactic acid bacteria (LAB).[1] It is a non-starter LAB that was first isolated from aged Cheddar cheese showing gas defects from three different continents.[4] The growth of P. wasatchensis is accelerated when ripening cheese is supplemented with ribose and galactose and incubated at elevated temperature (12 °C versus 6 °C).[5][6][7] P. wasatchensis can be controlled by pasteurization, but post-pasteurization sources of contamination must be controlled.[8]
