Rengpipat S, Johnson E A
Department of Food Microbiology and Toxicology, University of Wisconsin, Madison 53706.
Appl Environ Microbiol. 1989 Oct;55(10):2579-82. doi: 10.1128/aem.55.10.2579-2582.1989.
From an enrichment culture of white-crystal deposits from aged Cheddar cheese, an atypical Lactobacillus strain was characterized. The new isolate is facultatively heterofermentative, has a G + C content of 40 mol%, and produces D and L isomers of lactic acid. The strain had a limited ability to ferment carbohydrates. It utilized fructose, galactose, glucose, lactose, maltose, mannose, and ribose but was negative for esculin, gluconate, citrate, and several other carbon sources. The isolate also had low DNA-DNA homologies with strains of Lactobacillus casei and Lactobacillus plantarum. Cheese prepared with milk containing the isolate developed white crystals during curing. Formation of copious D-lactate from unknown substrates during curing probably caused the white-crystal deposits. The strain has been deposited in the American Type Culture Collection (ATCC 49178).
从陈年切达干酪的白色晶体沉积物富集培养物中，鉴定出一株非典型乳酸杆菌菌株。该新分离株为兼性异型发酵菌，G + C含量为40 mol%，产生乳酸的D型和L型异构体。该菌株发酵碳水化合物的能力有限。它利用果糖、半乳糖、葡萄糖、乳糖、麦芽糖、甘露糖和核糖，但对七叶苷、葡萄糖酸盐、柠檬酸盐和其他几种碳源呈阴性反应。该分离株与干酪乳杆菌和植物乳杆菌菌株的DNA-DNA同源性也较低。用含有该分离株的牛奶制备的奶酪在成熟过程中会产生白色晶体。成熟过程中未知底物产生大量D-乳酸可能导致了白色晶体沉积物的形成。该菌株已保藏于美国典型培养物保藏中心（ATCC 49178）。
