1)Leuconostoc mesenteroides is a bacterium associated with the sauerkraut and pickle fermentations

4)Leuconostoc mesenteroides, was identified for the first time as the causal agent of a postharvest decay of fresh-market tomato fruit in California and Mexico

6)Leuconostoc mesenteroides is a bacterium associated with the sauerkraut and pickle fermentations. This organism initiates the desirable lactic acid fermentation in these products. It differs from other lactic acid species in that it can tolerate fairly high concentrations of salt and sugar (up to 50% sugar). L. mesenteroides initiates growth in vegetables more rapidly over a range of temperatures and salt concentrations than any other lactic acid bacteria.

7)Culture of Leuconostoc mesenteroides, primarily ssp. cremoris, and Leuconostoc lactis are frequently use as citrate utilizers and flavor producers in dairy fermentations.

9)Leuconostoc mesenteroides is a species of bacteria sometimes associated with fermentation, under conditions of salinity and low temperatures.And is a facultative anaerobe

requiring complex growth factors and amino acids (Reiter and Oram 1982: Garvie 1986).

 There is interesting thing about Leuconostoc mesenteroides. It is help to ferment Kimchi,a korean food.