Habitat:

Leuconostoc mesenteroides is a bacteria that is most commonly found on crop plants. It is possibly the most prevalent of lab species found on vegetables and fruits. It is responsible for the production of the sausage, yogurt, cheese, buttermilk, soy sauce, pickles and sauerkrat and other vegetable fermentations. It is also used in some dairy and bread dough fermentations. Leuconostoc mesenteroides is regarded as psychrotrophs, because they regularly grow at temperatures between 0 and 7°C.  Since they have such a diverse metabolic capacity, it makes them very adaptable to a variety of conditions and is why they are successful with food fermentations.

This is a picture of the fermentating tanks.

http://static.howstuffworks.com/gif/winemaking-fermentation.jpg