Weissella hellenica[2] is a species of Gram-positive bacteria, placed within the family of Leuconostocaceae.
It is frequently isolated from fermented sausage and flounder intestine, as well as Korean fermented pickle Kimchi[3] and barrels used to make Japanese pickles.
Some strains have been observed to be probiotic while some have not.
[4] Some strains produce bacteriocins named weissellicins which show antimicrobial activity against other bacteria.
This Lactobacillales-related article is a stub.