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Uniquely among the Neisseria they are able to produce β-D-galactosidase and ferment lactose. [1] This species is most commonly carried by young children. There is an inverse relationship between colonisation by N. lactamica and Neisseria meningitidis. [2]
The main type of bacteria used in the production of sauerkraut is of the genus Leuconostoc. [1] [16] As in yogurt, when the acidity rises due to lactic acid-fermenting organisms, many other pathogenic microorganisms are killed. The bacteria produce lactic acid, as well as simple alcohols and other hydrocarbons.
Strong lactose fermenters will appear as dark blue/purple/black, and E.coli (which also ferments lactose) colonies will be dark colored, but will also appear to have a metallic green sheen. Other coliform bacteria will appear as thick, slimy colonies, with non-fermenters being colorless, and weak fermenters being pink. [citation needed]
The lactic acid bacteria (LAB) are either rod-shaped (), or spherical (), and are characterized by an increased tolerance to acidity (low pH range).This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid).
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]
The genus Klebsiella was named after the German microbiologist Edwin Klebs (1834–1913). [citation needed] It is also known as Friedlander's bacillum in honor of Carl Friedländer, a German pathologist, who proposed that this bacterium was the etiological factor for the pneumonia seen especially in immunocompromised individuals such as people with chronic diseases or alcoholics.
Bacteria reproduce rapidly if conditions are right for growth. Most bacteria grow best in dark, warm, moist environments with food. When grown on solid media, some bacteria form colonies as they multiply which may grow large enough to be seen. By growing and counting colonies of fecal coliform bacteria from a sample of water, the amount of ...
Their main purpose in dairy production is the rapid acidification of milk; this causes a drop in the pH of the fermented product, which prevents the growth of spoilage bacteria. The bacteria also play a role in the flavor of the final product. [6] Lactococci are currently being used in the biotechnology industry. They are easily grown at ...