University of California

The taxonomy of Lactobacillus hilgardii and related heterofermentative lactobacilli


Reese H. Vaughn
Howard C. Douglas
John C. M. Fornachon

Authors Affiliations

Reese H. Vaughn was Associate Professor of Food Technology and Associate Bacteriologist in the California Agricultural Experiment Station; Howard C. Douglas was Assistant Professor of Microbiology, University of Washington, Seattle, Washington. Formerly Research Assistant in Fruit Products, California Agricultural Experiment Station; John C. M. Fornachon was Officer, Council for Scientific and Industrial Research, Australia. Formerly Associate in the California Agricultural Experiment Station.

Publication Information

Hilgardia 19(4):133-139. DOI:10.3733/hilg.v19n04p133. April 1949.

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Lactobacillus hilgardii is redescribed and compared with other heterofermentative lactobacilli. The criteria of optimum and maximum temperature relations, fermentation of pentoses and other carbohydrates, rate of growth, type of growth, growth requirements, cell morphology, and the effect of pH on fermentation indicate that this and other “inactive” lactobacilli—L. fructivorans, L. trichodes, and Betabacterium caucasicum—are well-defined species. The name Lactobacillus desidiosus is proposed to replace Betabacterium caucasicum, in order to conform to accepted nomenclature.

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Vaughn R, Douglas H, Fornachon J. 1949. The taxonomy of Lactobacillus hilgardii and related heterofermentative lactobacilli. Hilgardia 19(4):133-139. DOI:10.3733/hilg.v19n04p133
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