1) Leuconostoc mesenteroides is a important strain of Leuconostoc of lactobacillus.

2) The primary microorganisms contributing to this product are Leuconostoc mesenteroides and Lactobacillus plantarum.

3) The roles of Leuconostoc in fermented dairy products were summarized based on citrate-metabolization, aroma-forming compounds and cheese-accelerated ripening.

4) The researchs were confirmed that Leuconostoc mesenteroides could produce much acid and pure with abilities to have antioxidation and antagonism towards pathogen.

5) At the present time Leuconostoc mesenteroides had widely been adapted for flavoured preparation and substitute of blood plasma, may be a new microorganism preparation additionally.

6) Three strains of Leuconostoc were isolated from 98 dairy samples collected from the Hulunber pastoral area.

7) Objective Toexplore Leuconostoc citreum of Lactobacillus to effect on cholesterin in serum.

8) Objective:To explore the effect of Leuconostoc citreum of Lactobacill on antioxidant capacity of rabbit.

9) Aspects considered in the present paper included the basic characteristics, taxonomy and distribution in fermented foods of Leuconostoc species.

10) The fermentation, which can require 10 to 12 days, involves the development of Leuconostoc mesenteroides, Enterococcus faecalis, pediococcus cerevisiae, Lactobacillus brevis, and L.

11) These are prepared with little or no heat treatment, and major spoilage can be caused by Lactobacillus and Leuconostoc spp. ,(http:///Leuconostoc.html) which produce diacetyl-butter flavors.

12) Lactic acid bacteria are widely distributed in the nature. The genus Lactobacillus, Lactococcus, Pediococcus and Leuconostoc are included being representatives in this group.

13) Lactic Acid Bacteria was isolated and their biological properties were studied. 9 strains of Enterococcus, 2 strains of Lactococcus and 1 strain Leuconostoc were isolated.

14) The fermentation, which can require 10 to 12 days, involves the development of Leuconostoc mesenteroides, Enterococcus faecalis, pediococcus cerevisiae, Lactobacillus brevis, and L. plantarum.