Reducing Leuconostoc  genus

From [wikipedia] “Leuconostoc spp., along with other lactic acid bacteria such as Pediococcus and Lactobacillus, are responsible for the fermentation of cabbage, making it sauerkraut. In this process, fresh cabbage is fermented in a light brine, where the sugars in the cabbage are transformed by lactofermentation to lactic acid which gives the cabbage a sour flavour and good keeping qualities. Leuconostoc spp. are similarly part of the symbiotic colonies of bacteria and yeast or SCOBYinvolved in the fermentation of kefir, a fermented milk beverage.[4]  

For updated information see Microbiome Prescription


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PubMed Data

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  • “are able to produce dextran from sucrose” [wikipedia]
  • Avoid Kefir and sauerkraut
  • ” L. carnosum is an anaerobic bacterium found in spoiled, packaged meat. ” [Src]
  • Leuconostoc in general is important to fermentation of vegetables…including olives, cucumbers, sauerkraut, wine and cheese) [Src]
  • “Glucose and other hexose sugars are converted to equimolar amount of D-lactate,” [src]



  • Leuconostoc spp. are intrinsically resistant to vancomycin ” [wikipedia]
  • “Successful regimens for treatment of Leuconostoc include high-dose penicillin, clindamycin, ” [1990]
  • “first reported case of successful use of tigecycline for Leuconostoc bacteremia.” [2012]

Bottom Line

This bacteria was a blank slate!


  • Kefir
  • Sauerkraut
  • ad hoc Fermented Food
  • olives
  • cucumbers
  • wine
  • cheese