Bacteria, lactic acid classification

Axelsson, L. 1998. Lactic acid bacteria Classification and physiology. In Lactic Acid Bacteria. Microbiology and Functional Aspects (S. Salminen and A. von Wright, eds), pp. 1-72. Marcel Dekker, NY. 

Axelsson, L. T. (2009). Lactic acid bacteria classification, physiology and functional aspects. In Lactic acid bacteria microbiological and furwtional aspects (3rd ed.). New York Marcel Dekker Inc. 

Axelsson L. Lactic acid bacteria classification and physiology. In Salminen S, Von Wright A, Ouwehand A, editors. Microbiological and functional aspects. New York Marcel Dekker, Inc 2004. DengY, Li S, Xu Q, Gao M, Huang H. Production of fumaric acid by simultaneous saccharification and fermentation of starchy materials with 2-deoxyglucose-resistant mutant strains of Rhizopus oryzae. BioresourTechnol 2012 107 363-7. 

Axelsson, L., 2004. Lactic acid bacteria classification and physiology. In Salminen, S., von Wrignht, A., Ouwehand, A. (Eds), Lactide Acid Bacteria Microbiological and Functional Aspects. Marcel Dekker, New York, USA, pp. 1—66. 

Doan NT, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Ee Thanh B, Vandamme P. Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam. Lett Appl Microbiol. 2012 55(4) 265-73. doi 10.1111/j.l472-765X.2012.03287.x. 

The possible formation of a connection between lactic acid bacteria (LAB) and the propionic acid bacteria led Orla-Jensen in 1924 to propose a new classification that considered this Bacillus bifidus as a new separated genus with the name Bifidobacterium. ... 

Classification of Wine Lactic Acid Bacteria. Description of Genera... 

The lactic acid bacteria of grape must and wine belong to the genera Lactobacillus, Leuconostoc, Oenococcus and Pediococcus. Besides their morphology in coccal or rod-like forms, the homofer-mentative or heterofermentative character is a deciding factor in their classification. Homofer-mentative bacteria produce more than 85% lactic acid from glucose. Heterofermentative bacteria produce carbon dioxide, ethanol and acetic acid in addition to lactic acid. 

Table 4.3 lists the lactic acid bacteria most often encountered in grape must and wine. Oenococcus oeni is known for ensuring malolactic fermentation in the great majority of cases. So far, the strictly homofermentative lactobacilli of Group I have not been isolated in must or wine. The species are therefore divided into facultative and strict heterofermenters for lactobacilli and into homofermenters (Pediococcus) and heterofermenters (Leuconostoc) for cocci. It is likely that this classification will be modified—on one hand due to anticipated progress in the identification of new species in wine, and on the other hand dne to eventual reclassifications of lactobacilli in the gronps described above. 

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