Weissella hellenica
From Wikipedia, the free encyclopedia
| Weissella hellenica | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Weissella |
| Species: | W. hellenica |
| Binomial name | |
| Weissella hellenica Collins et al. 1993 | |
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]
