The taxonomy of Lactobacillus hilgardii and related heterofermentative lactobacilli

Vaughn, R; Douglas, H; Fornachon, J

The taxonomy of Lactobacillus hilgardii and related heterofermentative lactobacilli

Authors

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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Abstract

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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Integrated Pest Control: …New tactics against grape pests

Parasites for control of: Grape Leafhopper

Leafhopper Treatment Levels for: Thompson seedless grapes used for raisins or wine

Feeding studies on the grape leafhopper

Surveying: Leafhopper populations

A progress report of control methods for: Elm Leaf Beetle

Insecticides: For control of grape leafhopper

Handling: Sweet cherries for fresh shipment

Tomato Planting Dates: For mechanical harvesting

Temperature Effects: On vegetative growth and oil quality of FLAX

Lactobacillus trichodes nov. spec., a bacterium causing spoilage in appetizer and dessert wines