1)

-Leuconostoc mesenteroides initiates the lactic acids in the fermentations of vegetables such as pickles and sauerkraut. L.

-mesenteroides is different than species of lactic acids in fermentation as it can handle higher consentrations of sugar and salt.

4)

- leuconostoc mesenteroides subsp. mesenteroides, was identified as the causal agent of a postharvest decay of fresh-market tomatoes in California and Mecico.

- symptoms included a sour odor and watery texture of firm and intact fruit

- bacterial strains were identified as members of the genus Leuconostoc primarily on the basis of Gram-positive stain, coccoid morphology, lack of catalase, inability to hydrolyze arginine, and production of CO₂ from glucose

5)

- gram-positive, rod- or sphere-shaped bacteria that produce lactic acid as the principal or sole end product of carbohydrate fermentation. 

- lactic-acid bacteria are aerotolerant anaerobes

- responsible for the pickling conditions necessary for the manufacture of pickles, sauerkraut, green olives, some varieties of sausage, and certain milk products, such as buttermilk, yogurt, and some cheeses.

7)

-frequently used in mesophilic cultures to produce aroma during milk fermentations.

-cultures of Leuconostoc mesenteroides, are frequently used as citrate utilizers and flavor producers in dairy fermentations.

- leuconostocs are desirable in dairy fermentations for their antibiosis and their relative insensitivity to bacteriophage attack

9)

-L. mesenteroides plays an important role in food fermentations.

-It is a facultative anaerobe, meaning it can survive with or without oxygen

-requires complex growth factors and amino acids

-the  bacteria can appear in pairs or short chains, or elongated rods, based on growth conditions

-a variety of the lactic acid bacteria, considered to be the most predominant species of bacteria on fruits and vegetables

-along with fermentation of fruits and vegetables L. mesenteroides is known to be active in bread dough fermentations

-When L. mesenteroides is involved with making a thick or adhesive polysaccharide, it can create problems with production of sucrose in the product.