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Leuconostoc Details: NCBI 1243, low G+C gram-positive [genus]

| "Betacoccus" Orla-Jensen 1919| Betacoccus| Leuconostoc| Leuconostoc van Tieghem 1878

  1. Probiotic potential: Some strains of Leuconostoc, particularly Leuconostoc mesenteroides, have been studied for their potential probiotic properties. Probiotics are live microorganisms that confer health benefits when consumed in adequate amounts. Leuconostoc strains may contribute to gastrointestinal health by promoting the balance of gut microbiota, enhancing immune function, and potentially alleviating gastrointestinal disorders such as diarrhea and inflammatory bowel diseases. However, more research is needed to fully understand the probiotic potential of Leuconostoc species.

  2. Dental health: While generally considered beneficial, Leuconostoc species have been associated with dental caries (tooth decay). They are part of the complex oral microbiota and can contribute to the formation of dental plaque and acid production, which can lead to enamel erosion and tooth decay if oral hygiene is inadequate.

  3. Infections: Although rare, Leuconostoc species have been implicated in infections, particularly in immunocompromised individuals or those with underlying health conditions. Leuconostoc species have been isolated from infections such as endocarditis (inflammation of the heart lining), bacteremia (presence of bacteria in the bloodstream), and other invasive infections. However, these infections are uncommon and typically occur in individuals with predisposing factors or medical interventions.

  4. Food spoilage: In food processing, Leuconostoc species can contribute to food spoilage if not properly controlled. They can produce undesirable flavors, odors, and textures in fermented foods, leading to quality issues and reduced shelf life. However, in controlled fermentation processes, certain Leuconostoc strains are intentionally used to impart desirable sensory characteristics to fermented foods such as sauerkraut, kimchi, and sourdough bread.

Visuals of 14 Interactions with other bacteria of the same rank

The above data is from 1000 Healthy Individuals done using Shotgun(10 Millions reads) provide courtesy of Precision Biome.

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More Information
Statistics NCBI Data Punk End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Leuconostoc

These are values that are computed from lab specific samples and are in percentage
Lab Frequency Average Median Minimum Maximum Std.Dev. Skew 25 - 75 Percentile 5 - 95 Percentile Lab Ranges Box-Plot-Whiskers Harmonic Mean Geometric Mean Obs.
BiomeSight 0.4864 0.0101 0.003 0.001 1.749 0.0648 0.3266   0.002 - 0.006   0.001 - 0.0239   -0.1163 - 0.1364   -0.004 - 0.012 0.0025 0.0035 1802
BiomeSightRdp 0.6667 0.0053 0.003 0.001 0.025 0.0074 0.9485   0.0013 - 0.005   0.001 - 0.025   -0.0091 - 0.0197   -0.0044 - 0.0106 0.0021 0.003 18
CosmosId 0.2 0.0225 0.02 0.002 0.044 0.0159 0.4682   0.013 - 0.0327   0.0035 - 0.0434   -0.0086 - 0.0535   -0.0166 - 0.0622 0.0084 0.0157 7
es-xenogene 0.6364 0.0195 0.009 0.001 0.094 0.0252 1.2477   0.005 - 0.0208   0.0023 - 0.0654   -0.0297 - 0.0687   -0.0186 - 0.0444 0.0054 0.0102 14
Medivere 0.8571 0.01 0.0112 0.0015 0.0153 0.0052 -0.6779   0.0076 - 0.0136   0.0029 - 0.0149   -0.0001 - 0.0201   -0.0015 - 0.0226 0.0053 0.008 6
Thorne 0.8995 0.0033 0.0008 0.0001 0.0794 0.0102 0.7419   0.0005 - 0.0017   0.0002 - 0.0121   -0.0166 - 0.0232   -0.0013 - 0.0035 0.0006 0.001 170
Thryve 0.7121 0.0216 0.0049 0.0001 4.2516 0.2031 0.2465   0.0027 - 0.0096   0.0011 - 0.0272   -0.3744 - 0.4176   -0.0078 - 0.0201 0.0031 0.0053 883
uBiome 0.0989 0.1546 0.007 0.0012 10.2144 1.1554 0.3832   0.0042 - 0.0163   0.0022 - 0.1106   -2.0984 - 2.4075   -0.014 - 0.0345 0.0056 0.0098 78
Vitract 0.1873 0.0096 0.0096 0.0096 0.0096 0   0.0096 - 0.0096   0.0096 - 0.0096   -   0.0096 - 0.0096 1.44 0.0096 150

External Reference Ranges for Leuconostoc

Leuconostoc (NCBI 1243) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Metagenomics 0 3000 0 0.3
PrecisionBiome 3.082333932979964E-05 0.00418131984770298 0 0
Thorne (20/80%ile) 3.72 11.35 0.0004 0.0011
XenoGene 1000 10000 0.1 1

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Data Contradictions — Limits of Certainity

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Food Groups Containing the Leuconostoc bacteria

This is base on Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. See that paper for details on foods groups.

  1. fermented_tubers_and_roots : 100% of Highest
  2. fermented_fruits_and_vegetables : 95.3649372% of Highest
  3. fermented_beverages : 85.9377732% of Highest
  4. fermented_legumes : 46.0542521% of Highest
  5. fermented_grains : 30.4958186% of Highest
  6. alcohol : 28.3327427% of Highest
  7. fermented_meat : 24.0776021% of Highest
  8. dairy : 18.032599% of Highest
  9. meat : 8.1062531% of Highest
  10. other : 0.0458898% of Highest

Foods Containing the Leuconostoc bacteria

Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.

chive kimchi Weight: 86.34 cabbage kimchi 30day, CK30 Weight: 57.19 Liqvan cheese cheese Weight: 42.25 BZ Liqvan cheese cheese farm B Weight: 37.95 Cheese with dietary fibers Weight: 24.75 Butter cheese, cow milk Weight: 24.15 Fermented glutinous rice Weight: 18.04 young radish kimchi Weight: 16.62 Kefir Weight: 16.19 horse sausage Weight: 15.21 DZ Liqvan cheese cheese farm D Weight: 14.13 Curd cheese, cow milk Weight: 12.35 Palm wine Weight: 11.23 wild boar sausage Weight: 10.63 Kokonte, Ghana Weight: 10.48 Kwerionik, Uganda Weight: 9.739 cheese with enzymes plus Lactococcus lactis Weight: 9.363 Serrano cheese, cow milk Weight: 9.116 cheese with enzymes plus mix of Lc. lactis; V. casei; S. equorum; B. thermosphacta Weight: 9.003 Sausage, Cyprus: Limassol Weight: 8.855 cheese with enzymes plus Vibrio casei Weight: 8.472 cheese with enzymes, rind Weight: 8.047 Cheese with protective lactobacilli in milk Weight: 7.689 salami at t28 days, inoculated with L. monocitogenes, Weight: 7.566 salami at t28 days, no starter, Weight: 7.481 cheese with enzymes plus Brochothrix thermosphacta Weight: 7.303 Tuba fermented drink(Filipino) Weight: 6.384 Fermented Piedmont Meat Weight: 6.323 cheese with enzymes Weight: 6.127 backslopped kefir Weight: 5.89 Colonial cheese, cow milk Weight: 5.771 Nono, Nigeria Weight: 5.694 cheese with enzymes plus Staphylococcus equorum Weight: 5.487 Sausage, Cyprus: Paphos Weight: 4.823 Caipira cheese Weight: 4.77 leaf mustard kimchi 30day, L30 Weight: 4.106 Shubat Camel Cheese(Turkey) Weight: 4.081 Sufu - Formented tofu Weight: 3.883 Paipa cheese Weight: 3.539 Betlehem cheese Weight: 3.02 Portuguese Painho de Porco Iberico fermented sausages Weight: 3.014 Dehulled maize dough, Ghana Weight: 2.973 Marajó cheese, water buffalo milk + cow milk Weight: 2.786 Ghee, Uganda Weight: 2.632 Dehulled maize dough fermented 12h, Ghana Weight: 2.592 Teff dough fermented Weight: 2.501 Wara, Nigeria Weight: 2.407 Cheese Weight: 2.399 traditional kefir Weight: 2.392 suero costeño cheese (Columbia) Weight: 2.318 Nunu, Ghana Weight: 2.241 Tej, Ethiopia Weight: 2.051 Dawadawa, Ghana Weight: 1.977 Robiola di Roccaverano Cheese (Italy) Weight: 1.751 Canastra cheese, cow milk Weight: 1.729 Fura, Ghana Weight: 1.69 Malaysian fermented fish sauce Weight: 1.674 Campo das Vertentes cheese Weight: 1.528 Pasteurized Carotene Weight: 1.52 Greek kefir Weight: 1.495 Cassava dough, Ghana Weight: 1.356 Swiss-Dutch-type cheese Weight: 1.303 Scamorza Weight: 1.065 Maize dough, Ghana Weight: 1.042 Pasteurized Annatto Weight: 0.9775 EZ Liqvan cheese cheese farm E Weight: 0.9121 Cerrado cheese, cow milk Weight: 0.9085 Jarlsberg cheese Weight: 0.9031 Millet dough(Ghana) Weight: 0.9025 Obushera, Uganda Weight: 0.8812 Tonton, Uganda Weight: 0.8697 Serro cheese, cow milk Weight: 0.7836 Brie cheese Weight: 0.7654 Fermented finger millet Weight: 0.7322 Firm/semi-hard cheese (Gouda and Edam type), caciotta Weight: 0.7051 Kazak cheese Weight: 0.6892 Pelardon (French Cheese) Weight: 0.6427 Olive Weight: 0.6422 Cheese, Caciocavallo Weight: 0.5739 Beer Belgian Strong Dark Ale Weight: 0.5358 Chorizo Weight: 0.4816 Sour Meat Weight: 0.4815 Surstromming - Fermented Herring (Sweden) Weight: 0.4735 IPM milk culture Weight: 0.4371 Mozzarella cheese Weight: 0.4325 Gappal seche, Burkina Faso Weight: 0.4311 Korean soy sauce Yeongyang meju M3 1 Weight: 0.4245 natural milk culture Weight: 0.4083 Arax cheese Weight: 0.3218 Boule d'akassa (Burkina Faso) Weight: 0.3171 Ayran Weight: 0.2787 Soft - ripened cheese Pasteurised Cow Weight: 0.2767 Soft - ripened cheese Unpasteurised Goat Weight: 0.2762 Mawe from sorghum fermented 12h, Benin Weight: 0.2275 Caciocavallo Silano Weight: 0.226 Fontina Cheese Weight: 0.2117 Mawe from sorghum fermented 48h, Benin Weight: 0.1979 Beer Weight: 0.1908 Beer Farmhouse Ale - Sahti Weight: 0.175 Livarot (French Cheese) Weight: 0.1745 Mawe from maize fermented 12h, Benin Weight: 0.1735 Fermented Fabriano-like sausage Weight: 0.1526 Raclette du Valais Switzerland Weight: 0.1512 Motoho fermented 72h, South Africa Weight: 0.137 dry-fermented sausage treated with sodium nitrite Weight: 0.1368 Parmigiano Reggiano dairy Weight: 0.1339 Passito wine Weight: 0.1303 Mawe from maize fermented 48h, Benin Weight: 0.1246 Pont l'Eveque(France) Weight: 0.1191 Firm - ripened cheeses Unpasteurised Cow Weight: 0.1055 Ogi from sorghum, Nigeria Weight: 0.1046 Ogi from maize, Nigeria Weight: 0.1017 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow Weight: 0.09265 Saint Nectaire Cheese (France) Weight: 0.09181 Cheddar cheese Weight: 0.08134 Soumaintrain Cheese(France) Weight: 0.08027 Hard cheese (Cheddar, Emmental type) Unpasteurised Goat Weight: 0.0788 Serra de Canastra cheese(Brazil) Weight: 0.07744 Firm - ripened cheeses Pasteurised Cow Weight: 0.06302 Aloreña olives Weight: 0.06256 Cheese, Emmental Weight: 0.06049 Gioddu (Italian Beverage) Weight: 0.0597 Table olives ready for consumption 90 d Weight: 0.05949 Fromadzo (Italian Cheese) Weight: 0.05904 Kefir grain Weight: 0.05566 Beer Sour - Fruited Weight: 0.04729 Lard Farm Weight: 0.04703 kefir drink culture Weight: 0.04701 Trentingrana Cheese (Italy) Weight: 0.0459 Picual olives Weight: 0.04202 Epoisses (French Cheese) Weight: 0.04055 chopped pepper fermentation D21 Weight: 0.03719 salami at t28 days, inoculated with Lb. curvatus 54M16, Weight: 0.01974 Korean soy sauce Gongju ganjang 180-9 1 Weight: 0.01418 Beer American Wild Ale Weight: 0.009483 fermented Hakarl Weight: 0.005836 yoghurt fermentation Weight: 0.002856

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