Problems Associated with the Loss of Leuconsotoc Mesenteorides:

What would happen if we didn't have leuconostoc mesenteroides?? 

Leuconostoc Mesenteorides were first found in California and Mexico on fermentating crops, without bacteria like leuconostoc mesenteroides certain foods like sauerkraut and pickles would lose the sour taste that makes them what they are. Recently a test was conducted to try and use leuconostoc mesenteroides to reduce the amount of wasted salt used in the making of sauerkraut. A sauerkraut business realized that while producing sauerkraut a large amount of non- biodegradable granulated sodium chloride was being wasted and could become harmful. If the experiment was successful then the business could start making sauerkraut with more "acceptable chemical composition and sensory qualities" (F.M.S. pg. 1). After temperature, PH level, and quantity of salt was modified multiple times the experiment was successful. Finally with the use of leuconostoc mesenteroides the flavor and quality of the sauerkraut was kept the same and the use of salt was reduced by half. The lactic acidity and the reaction of leuconostoc mesenteroides with the cabbage of the sauerkraut was able to reduce the amount of salt used in half, which was very helpful and effective. Without bacteria like leuconostoc mesenteroides foods like sauerkraut would still be producing nonbiodegradable substances and assistance to fermenting crop plants would stop. Even though without leuconostoc mesenteroides there would not be a great or large and immediately noticeable change in the world without this bacteria the world could lose the sour flavors we love.