Leuconostoc mesenteroides-Introduction, Morphology, Pathogenicity, Lab Diagnosis, Treatment, Prevention, and Keynotes

Leuconostoc mesenteroides-Introduction, Morphology, Pathogenicity, Lab Diagnosis, Treatment, Prevention, and Keynotes


Leuconostoc mesenteroides is a species of lactic acid bacteria (LAB) notable for its role in the fermentation of various foods and beverages. These bacteria are Gram-positive, facultatively anaerobic, and usually appear as spherical to ovoid cells forming pairs or chains. It is particularly esteemed in the culinary world for its contribution to the flavors, textures, and preservation of fermented products like sauerkraut, kimchi, and some dairy products. It ferments sugars to produce lactic acid, which not only enhances food taste and shelf life but also inhibits the growth of spoilage and pathogenic microorganisms. Besides its application in food technology, Leuconostoc mesenteroides has been explored for potential health benefits, including probiotic properties. However, it’s also recognized as an opportunistic pathogen, capable of causing infections in immunocompromised individuals, albeit rarely. Its ability to produce dextran from sucrose finds applications in various industrial sectors as well.



Leuconostoc mesenteroides is characterized by its spherical to ovoid-shaped cells, which are typically about 0.5-0.9 µm in diameter. These cells often appear in pairs or short chains, reflecting their mode of division and growth. Unlike many bacteria, it lacks flagella and does not exhibit motility. It possesses a Gram-positive cell wall structure, but due to its variable response to the Gram stain, it may sometimes appear Gram-negative. The cells are encapsulated, with some strains producing a polysaccharide capsule that contributes to their ability to form biofilms and slime layers, particularly in industrial settings where they ferment sugars to produce lactic acid and other byproducts.


Leuconostoc mesenteroides is primarily known for its beneficial roles in food fermentation and potential probiotic properties. However, like many opportunistic pathogens, it can cause infections in humans, although such cases are rare and typically occur in individuals with underlying health conditions that compromise the immune system. Infections caused by Leuconostoc mesenteroides have included bacteremia, endocarditis, and other invasive diseases. The pathogenicity of this bacterium in clinical settings is often associated with its intrinsic resistance to vancomycin, a common antibiotic used to treat Gram-positive bacterial infections, which complicates treatment options.

Despite its resistance to vancomycin, infections caused by Leuconostoc mesenteroides are generally treatable with other types of antibiotics, highlighting the importance of accurate identification and susceptibility testing in clinical microbiology to guide appropriate therapy. The overall risk of infection from Leuconostoc mesenteroides to the general population is low, and it remains a much more significant player in the food industry than a concern in clinical settings. Nonetheless, its capacity to cause disease, particularly in vulnerable individuals, underscores the diverse nature of lactic acid bacteria, spanning from essential roles in food technology to potential medical challenges.

Lab Diagnosis

The laboratory diagnosis of Leuconostoc mesenteroides involves several steps to accurately identify and differentiate it from other lactic acid bacteria and pathogens. Initially, culture techniques are employed, where specimens are cultured on selective media that support the growth of Leuconostoc species but inhibit others. Since it is facultatively anaerobic, it can be cultured under both aerobic and anaerobic conditions, often at temperatures ranging from 25°C to 30°C to mimic conditions found in fermented foods.

Gram staining is used next, revealing its Gram-positive nature, although it may occasionally appear Gram-variable. Microscopically, Leuconostoc mesenteroides presents as spherical to ovoid cells, often found in pairs or short chains. Biochemical tests, such as carbohydrate fermentation patterns, are critical for distinguishing Leuconostoc mesenteroides from closely related species. It typically ferments glucose and other sugars to lactic acid, without producing gas, a characteristic that helps differentiate it from other lactic acid bacteria.

Molecular methods, including PCR (Polymerase Chain Reaction) and sequencing of specific genetic markers like the 16S rRNA gene, provide definitive identification. These techniques are particularly useful in clinical settings where precise identification is crucial for treatment. Such molecular diagnostics offer high specificity and sensitivity, making them valuable tools in the detection and identification of Leuconostoc mesenteroides in both clinical and food microbiology laboratories.


Treatment of infections caused by Leuconostoc mesenteroides requires careful consideration due to its intrinsic resistance to vancomycin, a common antibiotic used against Gram-positive bacteria. Management of such infections involves the use of alternative antibiotics to which the bacterium is susceptible. Empirical therapy may include combinations of antibiotics like penicillin or ampicillin with an aminoglycoside to enhance the bactericidal effect, although susceptibility testing is crucial for guiding the choice of antibiotics. In cases of serious infections, such as endocarditis, treatment options might need to be tailored based on the results of antimicrobial susceptibility tests, and long-term antibiotic therapy may be necessary.

It’s important to monitor the patient’s clinical response closely and adjust the treatment regimen as needed. The rarity of Leuconostoc infections in humans and the specific antibiotic resistance profile of the bacterium highlight the need for accurate diagnosis and the importance of antimicrobial stewardship in managing these infections effectively.


Preventing Leuconostoc mesenteroides infections, particularly in clinical settings, involves a multifaceted approach focusing on individuals with compromised immune systems or those undergoing invasive procedures. First and foremost, strict adherence to hygiene practices in medical facilities, including sterilization of medical equipment and maintaining clean environments, is crucial to reduce the risk of opportunistic infections. For individuals at risk, careful monitoring and early intervention at signs of infection can help manage potential outbreaks.

In the food industry, controlling the fermentation process and storage conditions of fermented products can prevent the overgrowth of Leuconostoc mesenteroides. This includes monitoring pH levels, temperature, and salt concentrations, which are critical factors affecting the growth of lactic acid bacteria. Additionally, the use of starter cultures with known beneficial properties can help outcompete unwanted microbes, including potentially harmful strains of Leuconostoc. Public awareness about proper food handling, storage, and preparation practices also plays a vital role in preventing foodborne illnesses associated with this bacterium.


Leuconostoc mesenteroides is a species of lactic acid bacteria significant in food fermentation, such as in dairy products, sauerkraut, and kimchi, enhancing flavor, texture, and shelf life. Characterized by spherical to ovoid cells, often in pairs or chains, it’s Gram-positive but can appear variable under staining. This bacterium thrives anaerobically, fermenting sugars into lactic acid without gas production, distinguishing it from other lactic acid bacteria. Although primarily beneficial in food processing and potentially offering probiotic qualities, it can act as an opportunistic pathogen, especially in immunocompromised individuals, leading to rare but serious infections. Its intrinsic resistance to vancomycin presents challenges in treatment, underscoring the need for accurate identification and antibiotic susceptibility testing in clinical cases. The overall significance of Leuconostoc mesenteroides spans from its essential role in food technology to its implications in clinical microbiology.

Further Readings

For further readings on Leuconostoc mesenteroides, consider exploring resources that delve into its role in food science, microbiology, and clinical settings. Academic journals such as “Applied and Environmental Microbiology,” “Journal of Dairy Science,” and “Clinical Microbiology Reviews” often publish research articles on the taxonomy, physiology, and industrial applications of lactic acid bacteria, including Leuconostoc mesenteroides. Books like “Food Microbiology: Fundamentals and Frontiers” and “Lactic Acid Bacteria: Biodiversity and Taxonomy” provide comprehensive insights into the science of fermentation and the taxonomy of LAB. For clinical implications, the “Manual of Clinical Microbiology” offers detailed guidance on diagnostic techniques and treatment options. Online databases such as PubMed and Google Scholar are valuable tools for finding specific studies and review articles. Websites of food science and microbiology professional organizations, as well as university course materials available online, can also be excellent sources of updated and detailed information on Leuconostoc mesenteroides.

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