The Human Gastrointestinal Tract
The Human Gastrointestinal Tract
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人体胃肠道
DOI：
10.1007/978-1-4615-3522-5_4
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发表时间：
1992
影响因子：
3.1
通讯作者：
T. Mitsuoka
中科院分区：
文献类型：
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作者：
T. Mitsuoka
乳酸菌的概念是为引起牛奶发酵和凝固的细菌而创建的，并定义为从乳糖中产生乳酸的细菌。Orla-Jensen（1919）将乳酸杆菌科（Lactobacteriaceae）用于革兰氏阳性杆菌和球菌的生理学类群，这些杆菌和球菌将碳水化合物发酵为单独的乳酸或乳酸和乙酸、酒精和二氧化碳。今天，乳酸菌被认为大体上与乳杆菌科同义（Breed等人，1957），其现在被认为由革兰氏阳性、无芽孢、碳水化合物发酵乳酸生产者、耐酸、非好氧习性和过氧化氢酶阴性组成;通常它们是非运动的并且不还原硝酸盐。它们被细分为链球菌属、明串珠菌属、片球菌属和乳杆菌属四个属。
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.
SHIMIZU，Takamusa。；Nagatomo，Hiroshi。：Zentralblatt Fur Bakteriologie und Hygiene，A。
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