Leuconostoc mesenteroides

Leuconostoc mesenteroides is a bacterial species sometimes associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). In some cases, for instance vegetables and food storage, it was associated with pathogenicity (causing soft rot, slime production and bad odor). When grown in sucrose solution, it converts the sugar to dextrans having mostly alpha 1,6 linkages, but 1,2, 1,3, and 1,4 linkages are also present. L. mesenteroides is divided into several subspecies.