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Galactose Fermentation and Classification of Thermophilic Lactobacilli

The ability to ferment galactose is a major characteristic which can be used to differentiate Lactobacillus helveticus (galactose positive) from Lactobacillus lactis and Lactobacillus bulgaricus (galactose negative). In milk cultures, galactose-positive strains produced d- and l-lactic acid with lit...

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Detalles Bibliográficos
Autores principales: Turner, Keith W., Martley, F. G.
Formato: Artigo
Lenguaje:Inglês
Publicado: 1983
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC242560/
https://ncbi.nlm.nih.gov/pubmed/16346322
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