|Etymology:||Genus name: named after the German microbiologist Norbert Weiss, who has worked with taxonomy of lactic acid bacteria.|
Species epithet: refers to Korea, where the bacterium was first isolated.
|Significance:||[Of minor importance]|
|Type Strain:||S-5623 = CCUG 47134|
|Micromorphology:||Short rods with rounded ends or ovoid. Appear in pairs or short chains.|
|Gram +/Gram -:||G+|
|Other Enzymes:||Esculinase -|
|Fermentation of carbohydrates:||
W. koreensis is also fermenting ribose and xylose.
|Spec. Char.:||Psychrophilic och salt tolerant.|
|Reservoir:||Has been found in kimchi, which is a Korean fermented vegetable product.|
|16S rRNA Seq.:|
|Comment:||W. koreensis is the dominating bacterial species during fermentation at low temperature. This bacterium also contributes flavour of the product.|
|Dissertation with bacteriological connection|
On Friday, November 24, at 09:15 Madeleine Moazzami defends her thesis with the title: "Foodborne bacteria in slaughterhouses with focus on cleaning and disinfection". The defense takes place in Lennart Kennes hall, BioCentrum, campus Ultuna. All interested parties are welcome to attend.Published 2023-11-20. Read more...