Search results
Results from the WOW.Com Content Network
MacConkey agar is a selective and differential culture medium for bacteria. It is designed to selectively isolate gram-negative and enteric (normally found in the intestinal tract) bacteria and differentiate them based on lactose fermentation. [1] Lactose fermenters turn red or pink on MacConkey agar, and nonfermenters do not change color.
Leuconostoc lactis is a Gram-positive, non-motile, lactic acid bacterium that thrive best in acidic conditions and moderate temperatures. [2] [1] L. lactis is capable of acidifying culture media through lactose fermentation to pH levels of 4.0-4.1, and milk to levels below 5.4. [4]
Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
Lactose fermentation In one study that sought to prove that some fermentation produced by L. lactis can hinder motility in pathogenic bacteria, the motilities of Pseudomonas, Vibrio, and Leptospira strains were severely disrupted by lactose utilization on the part of L. lactis. [34]
Fermentation agent Description Cheese: 1-75% varies a variety of bacteria or mold: Any number of solid fermented milk products. Crème fraîche: creme fraiche 30-40% 10 days [1] naturally occurring lactic acid bacteria in cream Mesophilic fermented cream, originally from France; higher-fat variant of sour cream Cultured sour cream: sour cream
The Lactobacillaceae are a family of lactic acid bacteria. [3] It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; [4] in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait.
The species C. amalonaticus, C. koseri, and C. freundii can use citrate as a sole carbon source. Citrobacter species are differentiated by their ability to convert tryptophan to indole (C. koseri is the only citrobacter to be commonly indole-positive), ferment lactose (C. koseri is a lactose fermentor), and use malonate.
Fermentation (food) Food microbiology; References This page was last edited on 11 December 2024, at 08:10 (UTC). Text is available under the ...