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.
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).
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
List of Prokaryotic names with Standing in Nomenclature (LPSN) is an online database that maintains information on the naming and taxonomy of prokaryotes, [1] following the taxonomy requirements and rulings of the International Code of Nomenclature of Prokaryotes. [2] The database was curated from 1997 to June 2013 by Jean P. Euzéby. [3]
Shigella sonnei can ferment lactose, but only after prolonged incubation, so it is referred to as a late-lactose fermenter. During fermentation of the sugar, acid is formed and the pH of the medium drops, changing the color of the pH indicator. Different formulations use different indicators; neutral red is often used. For example, lactose ...
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.
Lactobacillus bulgaricus colonies grown on China Blue Lactose Agar, after anaerobic incubation. Lactobacillus bulgaricus is the main bacterium used for the production of yogurt . It also plays a crucial role in the ripening of some cheeses , [ 3 ] as well as in other processes involving naturally fermented products.
Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk. 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.