Leuconostoc mesenteroides

Leuconostoc mesenteroides
Scientific classification
Domain:	Bacteria
Phylum:	Bacillota
Class:	Bacilli
Order:	Lactobacillales
Family:	Lactobacillaceae
Genus:	Leuconostoc
Species:	L. mesenteroides
Binomial name
Leuconostoc mesenteroides (Tsenkovskii 1878) van Tieghem 1878 [1]
Synonyms
Ascococcus mesenteroides Tsenkovskii 1878 Betacoccus arabinosaceus Orla-Jensen 1919

Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages).^[2] In some cases of vegetable and food storage, it was associated with pathogenicity (soft rot, slime and unpleasant odor).^[3] L. mesenteroides is approximately 0.5-0.7 μm in diameter and has a length of 0.7-1.2 μm,^[2] producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally form short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on.^[2][3] L. mesenteroides grows best at 30 °C, but can survive in temperatures ranging from 10 °C to 30 °C. Its optimum pH is 5.5, but can still show growth in pH of 4.5-7.0.^[3]