Search results
Results from the WOW.Com Content Network
Lactobacillus acidophilus from the U. of Wisconsin; Global analysis of carbohydrate utilization by Lactobacillus acidophilus using cDNA microarrays; Safety and protective effect of Lactobacillus acidophilus and Lactobacillus casei used as probiotic agent in vivo; Pictures and research on Lactobacillus acidophilus Archived 2017-07-01 at the ...
Lactobacillus casei [1] [3] Lactobacillus crustorum [4] Lactobacillus delbrueckii [1] [3] Lactobacillus farciminis [3] Lactobacillus fermenti [5] Lactobacillus fermentum [1] [3] Lactobacillus fructivorans [1] [3] Lactobacillus frumenti [3] Lactobacillus hilgardii [6] Lactobacillus leichmannii; Lactobacillus mindensis [3] Lactobacillus panis [3 ...
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy below).
Popular drinks such as kombucha are made using lactic acid bacteria, with kombucha having been known to have traces of Lactobacillus and Pediococcus once the drink is made. [23] The beer and wine-making process utilizes certain lactic acid bacteria, mostly Lactobacillus. Lactic acid bacteria is used to start the wine-making process by starting ...
In the case of Lactobacillus plantarum (then L. arabinosus), L. casei and L. delbrueckii, it was found that they can grow without biotin if the culture medium contains lactobacillic acid.L. acidophilus, for which biotin is not essential, is promoted in growth by lactobacillic acid. [6]
It was originally called M16 medium, [1] but in 1975 Terzaghi and Sandine [2] added disodium-β-glycerophosphate to the medium as a buffer, and named the new growth medium M17 medium. It was later found that the addition of disodium-β-glycerophosphate inhibits the growth of many Lactobacillus species. [3]
Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf life of the product while ...
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.