Leuconostoc spp (Example: L. mesenteroides) is a common spoilage microorganism in cooked meat products. These bacteria can alter food products by fermentation of sugars, which forms lactic acid. By contributing to slime mold formation and CO2 production, they also degrade the smells and flavors of food products. Because the resulting sensorial qualities of the product can make it unaccepble for consumption, spoilage caused by these microorganisms is potentially a major cause of economic loss in the food industry.
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