{"title":"从法式香肠中分离的乳酸菌(分类学研究)。","authors":"P Laban, C Favre, F Ramet, J P Larpent","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>190 Lactobacilli strains originating from saucisson produced in France, were isolated. The use of numerical taxonomy enabled 6 representative taxa to be established, defined by average biochemical profiles, differing greatly from those of Lactobacilli from dairy origins. Two groups of tests seem to be of particular interest in order to characterize these strains: 1. Fermentaion of ribose: positive, Arginine dihydrolase: positive, Gas production: negative. 2. Fermentation of melibiose: positive, Fermentation of raffinose: negative.</p>","PeriodicalId":76868,"journal":{"name":"Zentralblatt fur Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Erste Abteilung Originale. Reihe B: Hygiene, praventive Medizin","volume":"166 1","pages":"105-11"},"PeriodicalIF":0.0000,"publicationDate":"1978-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Lactobacilli isolated from French saucisson (taxonomic study).\",\"authors\":\"P Laban, C Favre, F Ramet, J P Larpent\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>190 Lactobacilli strains originating from saucisson produced in France, were isolated. The use of numerical taxonomy enabled 6 representative taxa to be established, defined by average biochemical profiles, differing greatly from those of Lactobacilli from dairy origins. Two groups of tests seem to be of particular interest in order to characterize these strains: 1. Fermentaion of ribose: positive, Arginine dihydrolase: positive, Gas production: negative. 2. Fermentation of melibiose: positive, Fermentation of raffinose: negative.</p>\",\"PeriodicalId\":76868,\"journal\":{\"name\":\"Zentralblatt fur Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Erste Abteilung Originale. Reihe B: Hygiene, praventive Medizin\",\"volume\":\"166 1\",\"pages\":\"105-11\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1978-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Zentralblatt fur Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Erste Abteilung Originale. Reihe B: Hygiene, praventive Medizin\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Zentralblatt fur Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Erste Abteilung Originale. Reihe B: Hygiene, praventive Medizin","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Lactobacilli isolated from French saucisson (taxonomic study).
190 Lactobacilli strains originating from saucisson produced in France, were isolated. The use of numerical taxonomy enabled 6 representative taxa to be established, defined by average biochemical profiles, differing greatly from those of Lactobacilli from dairy origins. Two groups of tests seem to be of particular interest in order to characterize these strains: 1. Fermentaion of ribose: positive, Arginine dihydrolase: positive, Gas production: negative. 2. Fermentation of melibiose: positive, Fermentation of raffinose: negative.
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