Leuconostoc mesenteroides

Function

Page history last edited by Cheesus Christ 1 yr ago

Function

Leucconostoc mesenteroides is a Lactic acid bacteria. These bacterium are catagorized as as any gram-positive, rod or shere shaped bacterium that produce lactic acid as an end product of carbohydrate fermentation. Leuconostoc mesenteroides is able to ferment food because it is producing carbon dioxide while fermenting. The carbondioxide drops the ph level in the fermenting bile, or the substance the vegetable is fermented in. When the acidity level drops, and other ingredience are mixed in such as venegar, mustard and other spices fermentation occurs and transforms vegetables like cucumbers into pickles. L. mesenteroides is also responsible for one of Korea's favorite dishes, Kimchi.

The uses for Leuconostoc mesenteroides are dependant on the strain of the bacteria. For example Leuconostoc mesenteroides ssp. cremoris is commonly used as flavor producers in dairy product fermentations such as buttermilk. However a different strain will ferment vegetables.

Here is a video showing how the L. mesenteroides functions during pickle fermentation.

Leucconostoc mesenteroides www.webexhibits.org