Variation Among the Heterofermentative Lactic Acid Bacteria

Abstract

described a mucous fermentation of sucrose which was brought about by a lactobacillus (Lactobacillus musicus) isolated from tobacco leaves. The viscous wines discussed by Pasteur, and by others may well have been brought about by growth of lactobacilli.

A Study of the Microorganisms from Grass Silage

“…The close physiological similarities between L. mesenteroides and Leuconostoc, type I, indicate that they are closely related. Pederson and Albury (1955), in a study on atypical nondextran producing Leuconostoc, show-ed that by serial transfers in tomato juice, orange juice, and sucrose broths many of their strains recovered the ability to produce dextran and some were able to utilize sugars not fermented previously. In experiments similar to those described by the above authors, silage strains of atypical Leuconostoc and heterofermentative lactobacilli w-ere subjected to serial transfers.…”

“…This is obvious not only from the standpoint of glucose fermentation and by-product distribution but also from reactions in different carbohydrates. The sucrose fermenting, nondextran producing strains of Leuconostoc and Lactobacillus studied by Pederson and Albury (1955) gave submaximal amounts of acid in glucose broth (average of about 0.24 per cent). Some of the forage strains also produced low acid in glucose but the range was from 0.23 to 0.77 per cent.…”

Studies on Media for Enumerating Enterococci in Frozen Vegetables1

“…The organisms that failed to confirm as enterococci were examined for gas and dextran production and for the ability to hydrolyze starch. Gas production was determined in tomato dextrose (TD) broth (Pederson and Albury, 1955) containing 0.1 % Tween 804 and 1.5 % glucose, a vaspar seal being used to trap the gas. Synthesis of dextran was detected by growing the isolates in sucrose gelatin stabs incubated at 21 C. Starch hydrolysis was determined by flooding starch agar plate cultures with Lugol's iodine.…”

Ileal digestibility and endogenous protein losses of milk replacers based on whey proteins alone or with an enzyme-treated soybean meal in young dairy calves

“…This processing method can be achieved through the inoculation of different types of microorganisms, which will affect the characteristics of the final product differently (Chompreeda and Fields, 1984). Enzymatic treatment of soybean meal provides all of the aforementioned advantages in terms of ANF reduction and improved digestibility (Cervantes-Pahm and Stein, 2010) while ensuring a more homogeneous final product due to the lack of lactic acid production during bacterial fermentation (Kay, 1926;Pederson and Albury, 1955). To our knowledge, no attempt has been made to evaluate the ileal digestibility of an enzyme-treated soy protein in young preweaning calves.…”