The Genera of Lactic Acid Bacteria

1. Front Matter

   Pages i-xviii

   PDF

2. Lactic acid bacteria in contemporary perspective

   • W. H. Holzapfel, B. J. B. Wood

   Pages 1-6

3. Phylogenetic relationships of lactic acid bacteria

   • K. H. Schleifer, W. Ludwig

   Pages 7-18

4. The genus Lactobacillus

   • W. P. Hammes, R. F. Vogel

   Pages 19-54

5. The genus Streptococcus

   • J. M. Hardie, R. A. Whiley

   Pages 55-124

6. The genus Pediococcus, with notes on the genera Tetratogenococcus and Aerococcus

   • W. J. Simpson, H. Taguchi

   Pages 125-172

7. The genus Lactococcus

   • M. Teuber

   Pages 173-234

8. The Genus Leuconostoc

   • F. Dellaglio, L. M. T. Dicks, S. Torriani

   Pages 235-278

9. The genus Bifidobacterium

   • B. Sgorbati, B. Biavati, D. Palenzona

   Pages 279-306

10. The genus Carnobacterium

    • U. Schillinger, W. H. Holzapfel

    Pages 307-326

11. The genus Enterococcus

    • L. A. Devriese, B. Pot

    Pages 327-367

12. Spore-forming, lactic acid producing bacteria of the genera Bacillus and Sporolactobacillus

    • D. Fritze, D. Claus

    Pages 368-391

13. Back Matter

    Pages 392-398

    PDF

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.

• Spore
• bacteria
• biochemistry
• chemistry
• classification
• ecology
• genetics
• physiology

• Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

  B. J. B. Wood

• Federal Research Centre for Nutrition, Institute of Hygiene and Toxicology, Karlsruhe, Germany

  W. H. Holzapfel

Policies and ethics