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Abstract
Lactic acid bacteria are Gram-positive non-sporing cocci, coccobacilli or rods, having a DNA base composition of less than 50 mol% G + C. They generally lack catalase, although pseudo-catalase was detected in cultures grown on a low sugar concentration, and they need a fermentable carbohydrate for growth. Glucose is converted mainly to lactic acid (homofermentatives), or to lactic acid, carbon dioxide, ethanol and/or acetic acid (heterofermentatives). The branches within lactic acid bacteria do not completely agree with the traditional classification schemes based on morphology and phenotypic characteristics. Lactic acid bacteria comprise the genera Aerococcus, Alloiococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Tetragenococcus, and Vagococcus. The genus Bifidobacterium will also be briefly considered here, although phylogenetically it belongs to the Actinomycetes subdivision of the Gram-positive eubacteria, comprising also Propionibacterium, Brevibacterium and the microbacteria. The latter taxa are only very distantly related to the genuine lactic acid bacteria.
Keywords
Lactic Acid Bacterium, Lactobacillus Acidophilus, Lactobacillus Casei, Leuconostoc Mesenteroides, Determinative Bacteriology

Citation

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MLA
Pot, Bruno, et al. “Taxonomy of Lactic Acid Bacteria.” Bacteriocins of Lactic Acid Bacteria : Microbiology, Genetics and Applications, edited by Luc De Vuyst and Erick Vandamme, Blackie Academic & Professional, 1994, pp. 13–90, doi:10.1007/978-1-4615-2668-1_2.
APA
Pot, B., Ludwig, W., Kersters, K., & Schleifer, K.-H. (1994). Taxonomy of lactic acid bacteria. In L. De Vuyst & E. Vandamme (Eds.), Bacteriocins of lactic acid bacteria : microbiology, genetics and applications (pp. 13–90). https://doi.org/10.1007/978-1-4615-2668-1_2
Chicago author-date
Pot, Bruno, Wolfgang Ludwig, Karel Kersters, and Karl-Heinz Schleifer. 1994. “Taxonomy of Lactic Acid Bacteria.” In Bacteriocins of Lactic Acid Bacteria : Microbiology, Genetics and Applications, edited by Luc De Vuyst and Erick Vandamme, 13–90. London: Blackie Academic & Professional. https://doi.org/10.1007/978-1-4615-2668-1_2.
Chicago author-date (all authors)
Pot, Bruno, Wolfgang Ludwig, Karel Kersters, and Karl-Heinz Schleifer. 1994. “Taxonomy of Lactic Acid Bacteria.” In Bacteriocins of Lactic Acid Bacteria : Microbiology, Genetics and Applications, ed by. Luc De Vuyst and Erick Vandamme, 13–90. London: Blackie Academic & Professional. doi:10.1007/978-1-4615-2668-1_2.
Vancouver
1.
Pot B, Ludwig W, Kersters K, Schleifer K-H. Taxonomy of lactic acid bacteria. In: De Vuyst L, Vandamme E, editors. Bacteriocins of lactic acid bacteria : microbiology, genetics and applications. London: Blackie Academic & Professional; 1994. p. 13–90.
IEEE
[1]
B. Pot, W. Ludwig, K. Kersters, and K.-H. Schleifer, “Taxonomy of lactic acid bacteria,” in Bacteriocins of lactic acid bacteria : microbiology, genetics and applications, L. De Vuyst and E. Vandamme, Eds. London: Blackie Academic & Professional, 1994, pp. 13–90.
@incollection{243208,
  abstract     = {{Lactic acid bacteria are Gram-positive non-sporing cocci, coccobacilli or rods, having a DNA base composition of less than 50 mol% G + C. They generally lack catalase, although pseudo-catalase was detected in cultures grown on a low sugar concentration, and they need a fermentable carbohydrate for growth. Glucose is converted mainly to lactic acid (homofermentatives), or to lactic acid, carbon dioxide, ethanol and/or acetic acid (heterofermentatives). The branches within lactic acid bacteria do not completely agree with the traditional classification schemes based on morphology and phenotypic characteristics. Lactic acid bacteria comprise the genera Aerococcus, Alloiococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Tetragenococcus, and Vagococcus. The genus Bifidobacterium will also be briefly considered here, although phylogenetically it belongs to the Actinomycetes subdivision of the Gram-positive eubacteria, comprising also Propionibacterium, Brevibacterium and the microbacteria. The latter taxa are only very distantly related to the genuine lactic acid bacteria.}},
  author       = {{Pot, Bruno and Ludwig, Wolfgang and Kersters, Karel and Schleifer, Karl-Heinz}},
  booktitle    = {{Bacteriocins of lactic acid bacteria : microbiology, genetics and applications}},
  editor       = {{De Vuyst, Luc and Vandamme, Erick}},
  isbn         = {{9780751401745}},
  keywords     = {{Lactic Acid Bacterium,Lactobacillus Acidophilus,Lactobacillus Casei,Leuconostoc Mesenteroides,Determinative Bacteriology}},
  language     = {{eng}},
  pages        = {{13--90}},
  publisher    = {{Blackie Academic & Professional}},
  title        = {{Taxonomy of lactic acid bacteria}},
  url          = {{http://doi.org/10.1007/978-1-4615-2668-1_2}},
  year         = {{1994}},
}

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