from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
from indigenous fermented foods and human gut ... - Thapar University
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14<br />
Chapter II Review of Literature<br />
Table 2.1. Arrangement of the genus Lactobacillus (K<strong>and</strong>ler <strong>and</strong> Weiss, 1986) which<br />
summarizes the characters used to distinguish among the three groups <strong>and</strong> some of the<br />
more well-known species included in each group. The physiological basis for the<br />
division is (generally) the presence or absence of the key enzymes of homo- <strong>and</strong><br />
heterofermentative sugar metabolism, fructose-1,6-diphosphate aldolase <strong>and</strong><br />
phosphoketolase, respectively (K<strong>and</strong>ler, 1983, 1984; K<strong>and</strong>ler <strong>and</strong> Weiss, 1986).<br />
Characteristic Obligately<br />
Group I: Group II: Group III:<br />
Homofermentative<br />
Facultatively<br />
Heterofermentative<br />
Obligately<br />
Heterofermentative<br />
Pantose fermentation - + +<br />
CO2 <strong>from</strong> glucose - - +<br />
CO2 <strong>from</strong> gluconate - + a<br />
FDP aldolase present + + -<br />
Phosphoketolase present - + b<br />
a. when <strong>fermented</strong>, b. inducible by pentoses<br />
L. acidophilus L. casei L. brevis<br />
L. delbruckii L. curvatus L. buchneri<br />
L. helveticus L. plantarum L. fermentum<br />
L. salivarius L. sake L. reuteri<br />
Lactobacilli are widespread in nature, <strong>and</strong> many species have found applications in<br />
the food industry. They are Gram-positive, non-spore-forming, rods or coccobacilli with a G<br />
+ C content of DNA usually
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