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The Ecology and Classification of Strains of Lactobacillus collinoides nov. spec.: A Bacterium Commonly Found in Fermenting Apple Juice
Author(s) -
Carr J. G.,
Davies Patricia A.
Publication year - 1972
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1972.tb03723.x
Subject(s) - lactobacillus , fermentation , biology , preservative , bacteria , food science , lactic acid , microbiology and biotechnology , genetics
S ummary : Most heterofermentative lactic rods occurring throughout the cider industry are quite similar and form a fairly coherent group. The constituent bacteria are sufficiently different from other heterofermentative lactobacilli to be considered a new species. They have, therefore, been named Lactobacillus collinoides nov. spec. These occur most frequently in factories where sulphur dioxide, the only permitted preservative, is either used in small quantities or not at all.