The Genera of Lactic Acid Bacteria
Brian J.B. Wood, W.H.N Holzapfel
Springer Science & Business Media, 1995 - Science - 398 pages
The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time. This being so, I feel that it is desirable to introduce the series by providing a little of the history of the events which culminated in the decision to produce such a series. I also wish to indicate the boundaries of the group 'The Lactic Acid Bacteria' as I have defined them for the present purposes, and to outline my hopes for future topics in the series. Historical background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate metabolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide; but one isolate would grow only on maltose. Eventually we showed that maltose was being utilised by 'direct fermentation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis.
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Lactic acid bacteria in contemporary perspective
Phylogenetic relationships of lactic acid bacteria
Note added at proof
The genus Streptococcus
The genus Pediococcus with notes on the genera
The genus Lactococcus
The genus Leuconostoc
16S rRNA sequence acetate acidilactici amino acids anaerobic antigen Applied Bacteriology Applied Microbiology arginine avium Bacillus bacteriocin Bacteriology bacteriophages Bifidobacterium biochemical blood agar broth carbohydrate carnobacteria cecorum cell wall characteristics cheese citrate Collins cremoris dairy damnosus Devriese differentiation DNA G+C content DNA homology DNA-DNA hybridization Enterococcus enzyme faecalis faeces faecium Farrow fatty acids fermentation gallinarum Garvie genes genetic genus glucose Gram-positive growth halophilus heterofermentative identification infections International Journal intestinal Journal of Systematic Kandler Kilpper-Balz lactic acid bacteria lactis subsp Lactobacillus Lactococcus lactis lactose Lancefield Lancefield Group Leuc Leuconostoc Leuconostoc spp medium mesenteroides subsp metabolism Microbiology milk mutans nisin occurring singly oenos paramesenteroides Pediococcus pentosaceus peptidoglycan peptidoglycan type phage phenotypic phylogenetic piscicola plasmids produced protein Scardovi Schillinger Schleifer short chains species group Sporolactobacillus starter cultures strains of Leuc Strains were isolated Streptococcus studies sucrose Systematic Bacteriology Table taxonomic type strain
Page 325 - In Lactic Acid Bacteria in Beverages and Food (eds Carr, JG. Cutting, CV and Whiting, GC). Academic Press, London, UK, pp.