Homofermentative And Heterofermentative Lactic Acid Bacteria Pdf

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Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars also, disaccharides of six-carbon sugars, e.

Lactic Acid Bacteria

A medium was developed for the differential enumeration of homofermentative and heterofermentative lactic acid bacteria. Essential components of the medium included fructose 14 mM , KH 2 PO 4 18 mM , bromcresol green as a pH indicator , and other nutrients to support growth. In agar medium, homofermentative colonies were blue to green, while heterofermentative colonies remained white.

A total of 21 Lactobacillus, Pediococcus, Leuconostoc, and Streptococcus species were correctly classified with the medium. Full text is available as a scanned copy of the original print version. Get a printable copy PDF file of the complete article K , or click on a page image below to browse page by page.

Links to PubMed are also available for Selected References. These references are in PubMed. This may not be the complete list of references from this article. National Center for Biotechnology Information , U. Journal List Appl Environ Microbiol v. Appl Environ Microbiol. Mc Donald , R. Daeschel , and H. Author information Copyright and License information Disclaimer. Copyright notice. This article has been cited by other articles in PMC.

Abstract A medium was developed for the differential enumeration of homofermentative and heterofermentative lactic acid bacteria. Medium for the selective enumeration of lactic acid bacteria from foods.

Appl Microbiol. Can J Microbiol. A selective medium for the isolation and enumeration of oral and fecal lactobacilli. J Bacteriol. Use of fusidic acid for differentiating homofermentative from heterofermentative lactobacilli. J Dent Res. Associated Data Supplementary Materials. Support Center Support Center. External link. Please review our privacy policy.

Classification of Lactic Acid Cultures

Osborne, R. Pilone, S. Acetaldehyde is a volatile flavor compound present in many fermented foods and is important in the production of red and white wines. Nine strains of the genera Lactobacillus and Oenococcus were able to metabolize acetaldehyde in a resting cell system, whereas two Pediococcus strains were not. Acetic acid and ethanol were produced from its degradation. A Lactobacillus and an Oenococcus were able to degrade SO 2 -bound acetaldehyde, as well.

Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars also, disaccharides of six-carbon sugars, e. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells , such as muscle cells. If oxygen is present in the cell, many organisms will bypass fermentation and undergo cellular respiration ; however, facultative anaerobic organisms will both ferment and undergo respiration in the presence of oxygen. In homolactic fermentation , one molecule of glucose is ultimately converted to two molecules of lactic acid. Heterolactic fermentation , in contrast, yields carbon dioxide and ethanol in addition to lactic acid, in a process called the phosphoketolase pathway. Several chemists discovered during the 19th century some fundamental concepts of the domain of organic chemistry. One of them for example was the French chemist Joseph Louis Gay-Lussac , who was especially interested in fermentation processes, and he passed this fascination to one of his best students, Justus von Liebig.

Lactic acid fermentation

A medium was developed for the differential enumeration of homofermentative and heterofermentative lactic acid bacteria. Essential components of the medium included fructose 14 mM , KH 2 PO 4 18 mM , bromcresol green as a pH indicator , and other nutrients to support growth. In agar medium, homofermentative colonies were blue to green, while heterofermentative colonies remained white. A total of 21 Lactobacillus, Pediococcus, Leuconostoc, and Streptococcus species were correctly classified with the medium.

Wine Microbiology pp Cite as. Lactic acid bacteria comprise an ecologically diverse group of microorganisms united by formation of lactic acid as the primary metabolite of sugar metabolism Davis et al. These bacteria utilize sugars by either homo- or heterofermentative pathways Section 2. Whereas growth of some bacteria in certain wines is desirable i.

Selected References

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