Laban P, Favre C, Ramet F, Larpent J P
Zentralbl Bakteriol Orig B. 1978 Jan;166(1):105-11.
190 Lactobacilli strains originating from saucisson produced in France, were isolated. The use of numerical taxonomy enabled 6 representative taxa to be established, defined by average biochemical profiles, differing greatly from those of Lactobacilli from dairy origins. Two groups of tests seem to be of particular interest in order to characterize these strains: 1. Fermentaion of ribose: positive, Arginine dihydrolase: positive, Gas production: negative. 2. Fermentation of melibiose: positive, Fermentation of raffinose: negative.
分离出了190株源自法国生产的意大利蒜味腊肠的乳酸杆菌菌株。数值分类法的应用使得能够建立6个代表性分类单元，这些分类单元由平均生化特征定义，与源自乳制品的乳酸杆菌的特征有很大不同。为了表征这些菌株，两组测试似乎特别重要：1. 核糖发酵：阳性，精氨酸双水解酶：阳性，产气：阴性。2. 蜜二糖发酵：阳性，棉子糖发酵：阴性。
