Lactobacillus curvatus. Lactobacillus brevis. Overgrowth of the lactobacillus, for example if the jar is stored at too high a temperature during fermentation, can cause the sauerkraut to form the wrong consistency. Sauerkraut Fermentation: Process, Microbiology, Defects and Spoilage | Industrial Microbiology. The fermentation process can be carried out spontaneously or by adding starter cultures (controlled fermentation). Among microorganisms contributing to sauerkraut production, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus, and Enterococccus are of special importance. ”*In*sauerkraut*fermentation,*this*is*accomplished*by*lactic*acid;producingbacteria (LABs),*primarily*Lactobacilli. Likewise if … Leuconostoc fallax. Lactobacillus paraplantarum. Bacteria found included: Weissella species. As acids accumulate and pH lowers further (dipping below 4.5), more acid-tolerant bacteria take over. ! Historically, four species of lactic acid bacteria (LAB) have been identified as organisms that are present in sauerkraut fermentations: Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus, and Lactobacillus plantarum. Lactobacillus sakei. Lactobacillus coryniformis. *In many cases, such as sauerkraut production, other microbes like Klebsiella and Enterobacter lower the pH initially, providing better conditions for L. mesenteroides to take hold. Introduction to Sauerkraut: The use of cabbage (Brassica oleracea) as a food antedates known recorded history. The identification of these microorganisms has been based on morphological and biochemical criteria (22). Lactobacillus plantarum. Lactococcus lactis subsp lactis. Leuconostoc mesenteroides.