||Caption: Leuconostoc citreum - Gram-positive, coccoid, chemoorganoheterotrophic, facultatively anaerobic bacterium (prokaryote). Leuconostoc citreum belongs to the group of lactic acid producing bacteria. L. citreum is used in the starter culture system for the fermentation of kimchi, a fermented cabbage product. Leuconostoc species are usually nonpathogenic, nonhemolytic, vancomycin resistant, acid-tolerant microorganisms. They are traditionally found in association with plant matter, fermenting vegetables, milk, dairy products, wines and meats. Leuconostoc species are often used in production of fermented foods because of their ability to produce lactic acid and diacetyl. Leuconostoc carnosum is an anaerobic bacterium found in spoiled, packaged meat. L. carnosum produces bacteriocins, and these are used to inhibit Listeria monocytogenes in dairy and meat products. Leuconostoc mesenteroides is used primarily in sauerkraut production. Leuconostoc species can often be found in the wild and are a part of the natural microflora in almost all farming soil.