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The Genera of Lactic Acid Bacteria

  • B. J. B. Wood
  • W. H. Holzapfel

Part of the The Lactic Acid Bacteria book series (LAAB, volume 2)

Table of contents

  1. Front Matter
    Pages i-xviii
  2. W. H. Holzapfel, B. J. B. Wood
    Pages 1-6
  3. K. H. Schleifer, W. Ludwig
    Pages 7-18
  4. W. P. Hammes, R. F. Vogel
    Pages 19-54
  5. J. M. Hardie, R. A. Whiley
    Pages 55-124
  6. M. Teuber
    Pages 173-234
  7. F. Dellaglio, L. M. T. Dicks, S. Torriani
    Pages 235-278
  8. B. Sgorbati, B. Biavati, D. Palenzona
    Pages 279-306
  9. U. Schillinger, W. H. Holzapfel
    Pages 307-326
  10. L. A. Devriese, B. Pot
    Pages 327-367
  11. Back Matter
    Pages 392-398

About this book

Introduction

The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time. This being so, I feel that it is desirable to introduce the series by providing a little of the history of the events which culminated in the decision to produce such a series. I also wish to indicate the boundaries of the group 'The Lactic Acid Bacteria' as I have defined them for the present purposes, and to outline my hopes for future topics in the series. Historical background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate metabolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide; but one isolate would grow only on maltose. Eventually we showed that maltose was being utilised by 'direct fermentation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis.

Keywords

Spore bacteria biochemistry chemistry classification ecology genetics physiology

Editors and affiliations

  • B. J. B. Wood
    • 1
  • W. H. Holzapfel
    • 2
  1. 1.Department of Bioscience and BiotechnologyUniversity of StrathclydeGlasgowUK
  2. 2.Federal Research Centre for NutritionInstitute of Hygiene and ToxicologyKarlsruheGermany

Bibliographic information