Baby Leuconostoc mesenteroides

The preparation of vegetable pickles involves various food technology processes to ensure quality, safety, and the desired characteristics of the final product.

• In the production of fermented foods, Leuconostoc mesenteroides is often used as a starter culture. It helps initiate the fermentation process, promoting the growth of desirable microorganisms and suppressing the growth of spoilage bacteria.
• Some strains of Leuconostoc mesenteroides have the ability to produce dextrans, which are polysaccharides. Dextran production is of interest in certain food industries, and it can be utilized for its gelling and thickening properties.

Vegetable pickles are a type of preserved food made by fermenting or marinating vegetables in a solution of vinegar, salt, and various spices. The process of pickling involves submerging vegetables in a brine or acidic solution, which not only imparts a tangy flavor but also acts as a preservative. Vegetable pickles come in various styles and flavors, and the choice of vegetables and seasonings can vary widely.

L. mesenteroides is roughly 0.5-0.7 µm wide and has a length ranging from 0.7-1.2 µm. It forms small grayish colonies on an agar plate, usually less than 1.0 mm in diameter. This bacterium is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical in shape.

Leuconostoc mesenteroides can tolerate fairly high concentrations of salt and sugar compared to other lactic acid bacteria. It produces CO2 and acids, which rapidly lower the pH and inhibit the development of spoilage microorganisms. The CO2 replaces oxygen, to produce an anaerobic environment that is suitable for growth of subsequent Lactobacillus spp. Removal of oxygen also preserves the colour of vegetables and stabilises ascorbic acid.