03. Leuconostoc mesenteroides, sauerkraut and creative destruction
If you consider yourself a fermentation enthusiast, and I asked you which bacteria are in sauerkraut, you'd probably answer lactobacillus bacteria, or maybe more generally, lactic acid bacteria. You'll only hear of Leuconostoc mesenteroides if you're REALLY interested.
Yet this microbe is the most essential for sauerkraut fermentation and definitely earns the title of unsung hero.
Leuconostoc bacteria are present on the cabbage from the beginning, albeit in low numbers. They kick off the fermentation process by converting the sugars in the cabbage to CO2 and lactic acid, which is called lactic acid fermentation. As they grow, they secrete many other organic acids and compounds that contribute to the final sauerkraut taste and flavour.
Leuconostoc mesenteroides in wet mount of culture microscopy at a magnification of 1600x
Source: https://commons.wikimedia.org/wiki/File:Leuconostoc_mesenteroides_in_wet_mount.jpg
Transformation Through Limitation
What fascinates me most about these bacteria is how they transform their environment while simultaneously engineering their own demise. By thriving, they change their surroundings beyond recognition. The acids they secrete make the environment too acidic for them to survive. They also consume all the oxygen around, creating anaerobic conditions.
When the concentration of lactic acid reaches 0.3-0.5%, it leads to their demise, paving the way for various lactobacillus species to thrive. This microbial succession is clearly visible in studies tracking bacterial populations over time, such as the research by Kristek, Suzana, et al. (2004). Their graph shows an initial spike in the Leuconostoc population, followed by a decline as the pH drops, coinciding with an increase in lactobacillus species.
Kristek, Suzana, et al. "Effect of starter cultures L. mesenteroides and L. lactis ssp. Lactis on sauerkraut fermentation and quality." Czech journal of food sciences 22.4 (2004): 125.
From Microbes to Creative Destruction
I think about it a lot as I track my fermentations.
Clearly, the microbes have no agenda nor do they foresee the consequences of their metabolic activity. But if they did, would it be any different? Should they have rationed their growth to build better adaptation to low pH? Or should they maximize the opportunity while it's present?
So I went down the rabbit hole searching for parallels to this self-limiting yet transformative process in our world. And I came across the perfect concept: creative destruction.
Creative destruction is an economic and philosophical concept that describes the process of innovation and progress through the continuous replacement of old structures with new ones. It was popularized by the Austrian economist Joseph Schumpeter in 1942, emphasizing the dynamic nature of capitalist economies and their constant evolution. Schumpeter based his philosophy on Marx's work, who described capitalism's tendencies in terms of "the enforced destruction of a mass of productive forces."
But Marx was not the first to describe it, and this blog is really not about economics…
Marx borrowed the concept from the German philosopher Hegel, and the concept has never been strictly Western: the Greek god Dionysus was described by Nietzsche as "creatively destructive" and "destructively creative." Similarly, the Hindu god Shiva embodies both transformer and destroyer, capable of taking forms both benevolent and dangerous.
Artwork by Galit Shachaf
Deeper Philosophy: The Concept of Sublation
To understand this process more deeply, we need to explore Hegel's concept of sublation, which Marx drew upon.
Sublation means both "to cancel out" and "to lift up"—a fascinating paradox.
Sublation is the idea that things have inherent limits while simultaneously possessing the capacity to break those limits and transform to the next level. As they transcend, they're stripped of their original status while retaining their essence in a higher synthesis stage.
In our Leuconostoc example:
• The inherent limits are clear: limited oxygen and neutral pH
• As the bacteria grow, they break those limits, turning the environment to acidic and replacing the oxygen with CO2 (a byproduct of their lactic acid fermentation process)
• Their metabolism doesn't change, but the environment does—and it is because of their own activities
• This change negates the initial conditions while preserving the fermentation process
• The newly acidic, anaerobic environment allows other bacteria to flourish, representing the higher stage
Lessons for Human Development
What can we learn from Leuconostoc and its philosophical parallels? I believe the key takeaway is mindfulness of context.
Certain beliefs, mental tools, and perspectives that serve us well are created within specific contexts. As we grow—both literally and spiritually—these contexts inevitably change and so must we. The bacteria don't resist this change; they participate fully in their environment until conditions evolve beyond their capacity to thrive.
Perhaps in our own lives, we should recognize when old limits no longer apply—when it's time to negate, preserve, and move to a higher level. Examples might include:
Career transitions where skills from one industry become the foundation for success in another
Personal growth where challenging experiences transform our perspective
Creative processes where destroying initial concepts leads to breakthrough innovations
How often do we cling to environments we've outgrown? When might our own success create conditions that require us to adapt or make way for new approaches?
Like our microbial friends in the sauerkraut jar, perhaps our greatest contribution sometimes comes from transforming our environment, even if that transformation ultimately requires us to evolve or step aside.
So I’ll leave you with this thought,
What environments are you transforming today, and how might that transformation eventually change you?
Have you observed other examples of creative destruction in nature or your own life? Share your thoughts in the comments below!