Project name: Leuconostoc mesenteroides

Description: Leuconostoc mesenteroides. This organism is a member of the lactic-acid bacteria, a group of organisms that produce lactic acid during growth, thus lowering the pH of the surrounding environment. This process of fermentation results in inhibition of competing food spoilage organisms from growing as they cannot tolerate the acidic environment. Leuconostoc mesenteroides is associated with fermentation during sauerkraut (pickled cabbage), kimchi (a traditional Korean condiment), and dill pickle production. This organism also produces exopolysaccharides such as dextran, and has been used for the commercial production of this polymer, which is used in cosmetics, some medical applications, as well as the creation of sephadex gels and beads which are used in industrial and laboratory settings.

Last updated: 2009-03-20