Genera Leuconostoc, Oenococcus and Weissella

By J. Björkroth, W. Holzapfel. 2006

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Main Groups of Microorganisms of Relevance for Food Safety and Stability (2017, unknown): “They are generally slime forming (Björkroth & Holzapfel, 2006).”
Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, unknown): “paramesenteroides and Oenococcus oeni [21].”
Handbook of Plant-Based Fermented Food and Beverage Technology (2012, methodology): “…methods mainly associate members of the LAB genera Leuconostoc, Lactobacillus, Weissella, Pediococcus, Enterococcus, and Lactococcus with fruits and vegetable products (see recent reviews by Björkroth and Holzapfel 2006; Devriese et al. 2006; Hammes and Hertel 2006; and Teuber and Geis 2006).”