Susannah's Notes

- gram positive

-placed within the family of Leuconostocaceae

-They are generally avoid cocci often forming chain

-are catalase-negative

-for the fermentation of cabbage, making it Sauerkraut

-In this process the sugars in fresh cabbage are transformed to lactic acic which give it a sour flavour and good keeping qualities.

-fermentation

-Kingdom: Bacteria

-Division: Firmicutes

-Class: Bacilli

-Order: Lactobacillales

-Family: Leuconostocaceae

-Genus: Leuconostoc

-Species: L. Mesenteroides

-dextran