The Characteristics of Lactobacillus acidophilus and Lactobacillus bulgaricus

Abstract

Summary: A study of 94 strains of lactobacilli was made. These were divided into three groups by ‘sugar’ fermentations and tolerance of sodium chloride and sodium tauroglycocholate. Strains of Lactobacillus acidophilus fermented amygdalin, cellobiose, salicin and sucrose, were variable in their action on dextrin and maltose, but grew in 2% sodium chloride or sodium tauroglycocholate. Strains of L. bulgaricus fermented none of these sugars and failed to grow in 2% sodium chloride or in 2% sodium tauroglycocholate. A third intermediate group failed to ferment amygdalin, cellobiose, salicin or sucrose, but all fermented dextrin and maltose and grew in 2% sodium chloride. They failed to grow in 2% sodium tauroglycocholate.