Lactococcus casei

Lactococcus casei), Lact. crispatus, Lact. farmicinis, Lact. fermentum, Lact. murinus, Lact. plantarum subsp. plantarum Lact. plantarum), Lact. reuteri, Lact. rhamnosus, Lact. salivarius, Lact. Amylovorus/Lact. sobrius L. lactis subsp. cremoris Streptococcus cremoris), L. lactis subsp. lactis... 

Clostridium acetobutylicum Clostridium acetobutylicum Lactobacillus delbrueckii Lactobacillus delbrueckii Lactococcus lactis Lactobacillus delbrueckii Lactobacillus delbrueckii Propionibacterium acidiprop. Acetogenium kivui Lactobacillus casei recomb. Escherichia coli Propionibacterium acidiprop. Propionibacterium shermani Lactobacillus casei Lactococcus lactis... 

Lactococcus lactis Propionibacterium shermani Coiynebacterium glutamicum Gluconobacter oxydans Lactobacillus casei Lactobacillus delbrueckii Lactobacillus plantarum Propionibacteriurn acidiprop. Rhizopus oiyzae Lactobacillus delbrueckii Lactococcus lactis Lactobacillus delbrueckii Lactococcus lactis Lactobacillus delbrueckii Streptococcus, Lactobacil lus, Propion i bacteri urn Clostridium ljungdahlii Ciyptococcus neoformans... 

Lactobacillus rhamnosus (formerly L. delbrueckii) produces high yields of L(+)-lactic acid from sucrose and glucose at 45 °C, making it an excellent commercial production strain (O Table 1.8). But this bacterium will not utilize lactose, so it cannot make use of cheese whey. Lactobacillus delbrueckii subsp. bulgaricus and L. helveticus both ferment lactose from cheese whey, producing high yields of lactic acid. Lactobacillus delbrueckii produces the d(—) enantiomer and L. helveticus a racemic mixture of DL-lactic acid. Because most commercial fermentations are developed for L(+)-lactic add production, strains of L. casei and Lactococcus lactis are being developed for fermentation of lactose sources such as cheese whey. 

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