Other Bacteria Important in Food Fermentations

In addition to the lactic acid bacteria, several other genera are involved in fermented foods. In most cases, these bacteria are used for a singular purpose, that is, they are involved in just

Table 2.5. Fermentation characteristics of Lactobacillus1

Representative strains

% G+C

Growth at 15°C



Fermentation of: Gal Lac Mal



Arginine Hydrolysis

Group I

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