Journal of Applied Bacteriology · 1977 · 104 citations · 11 references
Food ChemistryNutritionProbioticFood FermentationIn Vitro FermentationDifferent StrainsLactic Acid BacteriaDifferent MediaBiotechnologyMicrobial PhysiologyFood MicrobiologySynthetic MediumMicrobiologyPublic HealthProbioticsFood PreservativesFood TechnologyHealth Sciences
The composition of a synthetic medium supporting the growth of lactobacilli is given (Table 1). The medium, containing glucose, amino acids, vitamins, mineral salts, purines and pyrimidines, allows the study of nutritional requirements of different strains of lactobacilli under identical environmental conditions. It was found that all the strains tested needed L‐glutamic acid, L‐valine and L‐leucine, and a group of them also required L‐arginine, L‐tyrosine and L‐tryptophan. Some strains required vitamins, e.g. L. bulgaricus (pantothenic acid), L. fermenti (pantothenic acid and niacin). These results are compared with those found by others employing different media.
11
Bergey's Manual of Determinative Bacteriology
F. A. S., R. E. Buchanan, N. E. Gibbons et al. · Taxon · 1975 · 11.4K citations
Bacteriology, Determinative Bacteriology, Food Microbiology +2
P. Raibaud, Morgane Caulet, J. V. Galpin et al. · Journal of Applied Bacteriology · 1961 · 171 citations
Pathogenic Microbiology, Antimicrobial Susceptibility, Food Microbiology +7
Vitamin Requirements of Bacteria and Yeasts.
Archives of Internal Medicine · 1968 · 84 citations