Affiliation:
1. New Zealand Dairy Research Institute, Palmerston North, New Zealand
Abstract
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 little galactose accumulation, whereas galactose-negative strains produced
d
-lactic acid, and galactose accumulated to high levels.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference16 articles.
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4. A medium for the cultivation of lactobacilli;de Man J. C.;J. Appl. Bacteriol.,1960
5. Hansen P. A. 1968. Type strains of Lactobacillus species. American Type Culture Collection Rockville Md.
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