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A RATIONAL NOMENCLATURE FOR THE BREWERY LACTIC ACID BACTERIA
Author(s) -
Shimwell J. L.
Publication year - 1948
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1948.tb01356.x
Subject(s) - nomenclature , bacteria , biology , lactobacillus , pediococcus , genus , lactic acid , type species , sarcina , zoology , microbiology and biotechnology , taxonomy (biology) , genetics
The persistence in the literature of the older and often incorrect generic names formerly bestowed on many of the cocci encountered in the brewing process ( e.g ., “Sarcina,” “Pediococcus,” “Micrococcus,” “Tetracoccus,” etc.) obscures the fact that they are almost always true lactic acid bacteria belonging to the family Lactobacteriaceae , and not to the family Coccaceae . In an accompanying table such bacteria are re‐classified in the appropriate genus Streptococcus , the opportunity being additionally taken to include rod forms In the genus Lactobacillus , so as to illustrate the phylogenetic inter‐relationship of the two types and to furnish a guide by means of which existing species may be initially differentiated on a broad basis.