Leuconostoc gasicomitatum, an ubiquitous spoilage lactic acid bacterium: Leuconostoc gasicomitatum, ein ubiquitäres, Verderb erregendes Milchsäurebakterium

Leuconostoc (L) gasicomitatum is a psychrotrophic lactic acid bacterium (LAB) associated with spoilage of cold-stored, modified atmosphere packaged (MAP) meat, fish and vegetable foods. It was detected the first time in 1997 in a study about a spoilage problem affecting a MAP marinated poultry product, It caused gaseous spoilage of the product which at that point was still having at least half of the producer-defined shelf life left. The species was described and the name validated in 2000. For years it was considered to be a specific spoilage organism of MAP marinated poultry products. However, later it was detected spoiling fish, beef, pork and vegetable products. Its genome (about 2 Mbp) has been sequenced, fully assembled and annotated and will be released this year. Today L. gasicomitatum is our model organism in food spoilage studies. We are currently carrying out research on its spoilage potential and growth interactions with other bacteria. These studies aim to increase our understanding of the growth and metabolism of this specific spoilage organism and other psychrotrophic LAB.