We describe the first systemic infection by Weissella confusa in a mona monkey (Cercopithecus mona) on the basis of microbiologic, molecular genetic, and histologic data. The same strain of W. confusa, as determined by pulsed-field gel electrophoresis, was isolated in pure culture from the brain, liver, spleen, and intestine of this primate, illustrating the clinical importance of the isolations.

This is the first reported case of endocarditis due to the Lactobacillus-like vancomycin-resistant gram-positive bacillus Weissella confusa. Full identification and susceptibility testing of Lactobacillus-like organisms recovered in blood culture should be performed for patients with clinical presentations that suggest endocarditis.

Weissella confusa, a Gram positive coccobacillus, is rare cause of human disease. They are vancomycin resistant, bile aesculin positive, lactic acid fermenters previously classified as members the Leuconostoc and Lactobacillus genera. Among 19 recognised species Weissella, W. confusa most frequently associated with infection, however its name suggests establishing pathogenicity correctly identi...

Weissella thailandensis fsh4-2 is a heterofermentative lactic acid bacterium isolated from the Korean fermented seafood condiment jeotkal. Here we report the draft genome sequence of W. thailandensis fsh4-2 (1,651 genes, 1,436 encoding known proteins, 183 encoding unknown proteins, 32 RNA genes), which consists of 50 large contigs of >100 bp.

In spite of a global concern on the transfer of antibiotic resistances (AR) via the food chain, limited information exists on this issue in species of Leuconostoc and Weissella, adjunct cultures used as aroma producers in fermented foods. In this work, the minimum inhibitory concentration was determined for 16 antibiotics in 34 strains of dairy origin, belonging to Leuconostoc mesenteroides (18...

Cassava plays an important role in the life and diet of several communities worldwide. It is used various processed forms has become focus research innovation recent years. Bioprocessing techniques, such as fermentation, have been utilized to create new avenues for its application food functional products. The fermentation cassava can enhance nutritional value, improve shelf life, increase dige...