The taxonomy of<i>Lactobacillus hilgardii</i>and related heterofermentative lactobacilli

Vaughn, Reese H.; Douglas, H. C.; Fornachon, J. C. M.

doi:10.3733/hilg.v19n04p133

Cited by 24 publications

(11 citation statements)

References 9 publications

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“…All kefir cultures were short to medium Gram positive rods with similar morphology to L. hreuis NCDO 1749. In liquid medium, however, the kefir strains grew more slowly than L. hrmis and growth of isolate LKO produced a Bocculent sediment, an observation also noted by Vaughn at al. (1949).…”

Section: Resultssupporting

confidence: 73%

“…Kandler & Kunath are doubtful that 'L. desidiosus' (Vaughn et al 1949) is the same organism as their kefir isolates because 'L. desidiosus' fermented only arabinose, a few other monosaccharides and no oligosaccharides.…”

Section: Resultsmentioning

confidence: 99%

“…The microflora of the kefir grain is said to be very complex, containing homofermentative and heterofermentative lactic acid bacteria with lactose and non lactose fermenting yeasts (Kosikowski 1977;Vayssier 1978). Lack of aseptic handling, however, may account for the many differences in microbial composition and accordingly La Riviere ( 1963) has suggested that the microbial composition is both specific and constant with the most frequently isolated organisms being Saccharomyces delhriickii and Lactobacillus hrevis.…”

mentioning

confidence: 99%

“…The National Collection of Dairy Organisms (NCDO) has a number of kefir isolates which were deposited as L. breois and some which were similar to those described as 'L. desidiosus' by Vaughn et al (1949), a name which no longer has taxonomic status. In a recent publication, Kandler & Kunath (1983) re-investigated the heterofermentative kefir lactobacillus and described a new species, Lactobacillus kefir.…”

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confidence: 99%

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A note on the heterofermentative Lactobacillus isolated from kefir grains

Marshall¹,

Cole²,

Farrow³

1984

Journal of Applied Bacteriology

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Heterofermentative lactobacilli have been isolated from kefir grains obtained from four different sources. A number of these isolates ferment only L-arabinose and gluconate and are similar to the species 'Lactobacillus desidiosus'. The DNA of these isolates, however, have 85-109% homology with 'L. caucasicus' NCDO 190 which is now regarded as L. kefir. The relationship between these strains is discussed.

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Section: Resultssupporting

confidence: 73%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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A note on the heterofermentative Lactobacillus isolated from kefir grains

Marshall¹,

Cole²,

Farrow³

1984

Journal of Applied Bacteriology

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show abstract

“…From the feature of sugar assimilation, strain X-94 resembles Lactobacillus desidiosus which belongs to an inactive heterofermentative Lactobacillus species' previously described by VAUGHN et al (16). The peptidoglycan of L. desidiosus has not yet been examined, so that we cannot compare these of strain X-94 and L. desidiosus.…”

Section: And Discussionmentioning

confidence: 99%