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The Human Gastrointestinal Tract

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The Lactic Acid Bacteria Volume 1

Abstract

The concept of the group name ‘lactic acid bacteria’ was created for bacteria causing fermentation and coagulation in milk, and defined as those which produce lactic acid from lactose. The family name Lactobacteriaceae was applied by Orla-Jensen (1919) to a physiological group of Gram-positive rods and cocci that ferment carbohydrates either to lactic acid alone or to lactic and acetic acids, alcohol and carbon dioxide. Today, lactic acid bacteria are regarded as synonymous by and large with the family Lactobacillaceae (Breed et al.,1957), which is now recognised as consisting of Gram-positive, non-sporing, carbohydrate-fermenting lactic acid producers, acid tolerant, of non-aerobic habit and catalase negative; typically they are non-motile and do not reduce nitrate. They are sub-divided into four genera Streptococcus, Leuconostoc, Pediococcus, and Lactobacillus.

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  1. Professor Emeritus Tomotari Mitsuoka

    Present address: Nippon Veterinary and Zootechnical College, 1-7-1 Kyonan-cho, Musashino-shi, Tokyo, 180, Japan

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  1. The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113, Japan

    Professor Emeritus Tomotari Mitsuoka

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  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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Mitsuoka, T. (1992). The Human Gastrointestinal Tract. In: Wood, B.J.B. (eds) The Lactic Acid Bacteria Volume 1. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3522-5_4

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