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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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Udgivet i:Appl Environ Microbiol
Principais autores: Turner, Keith W., Martley, F. G.
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology (ASM) 1983
Fag:
Food Microbiology
Online adgang:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242560/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346322/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.45.6.1932-1934.1983
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