Leuconostocs are traditionally found in association with plant matter, fermenting vegetables, milk, dairy products, and wines and meats. Leuconostocs were first isolated in 1878 by Cienkowski. Leuconostoc usually nonpathogenic acid-tolerant organisms with optimal temperature 18 and 25°C, but the group is quite diverse. For example, L. carnosum is an anaerobic bacterium found in spoiled, packaged meat. Optimal temperature for the organism is 2°C. L. carnosum able to inhibit growth of other (even closely related) bacteria. So, it may be used as biopreservative. Leuconostoc in general is important to fermentation of vegetables.

( From MicrobeWiki )

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