:Leuconostoc carnosum

{{Short description|Species of bacterium}}

{{Italic title}}

{{Speciesbox

| taxon = Leuconostoc carnosum

| authority = Shaw and Harding 1989

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Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776.{{cite journal|last1=Shaw|first1=B. G.|last2=Harding|first2=C. D.|title=Leuconostoc gelidum sp. nov. and Leuconostoc carnosum sp. nov. from Chill-Stored Meats|journal=International Journal of Systematic Bacteriology|volume=39|issue=3|year=1989|pages=217–223|issn=0020-7713|doi=10.1099/00207713-39-3-217|doi-access=free}} Its genome has been sequenced.{{cite journal|last1=Jung|first1=J. Y.|last2=Lee|first2=S. H.|last3=Jeon|first3=C. O.|title=Complete Genome Sequence of Leuconostoc carnosum Strain JB16, Isolated from Kimchi|journal=Journal of Bacteriology|volume=194|issue=23|year=2012|pages=6672–6673|issn=0021-9193|doi=10.1128/JB.01805-12|pmid=23144413|pmc=3497485}} Its name derives from the fact that it was first isolated from chill-stored meats. Its significance is that it thrives in anaerobic environments with a temperature around 2 °C, thus has been known to spoil vacuum-packed meat, yet it is not pathogenic and certain strains of L. carnosum are known to produce bactericides known to inhibit or kill Listeria monocytogenes.{{cite journal|last1=Budde|first1=B. B.|last2=Hornbæk|first2=T.|title=Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments|journal=International Journal of Food Microbiology|volume=83|issue=2|year=2003|pages=171–184|issn=0168-1605|doi=10.1016/S0168-1605(02)00364-1|pmid=12706038}}