Abstract
Details are given of a new species of the genus Lactobacillus isolated from a sample of brewery yeast. The cells appear as short thick rods, mainly in pairs and small clumps. This organism, which ferments arabinose, xylose, glucose, fructose, mannose and sucrose, has the low optimum temperature of 22–23° and fails to grow above 30°. It has been named Lactobacillus frigidus.
Received:
15/10/1952
Published Online:
Wed Apr 01 00:00:00 UTC 1953
© Society for Gerenal Microbiology, 1953
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1953-04-01
2024-03-29
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