Comparative Study of Lactobacillus Acidophilus and Lactobacillus Bulgaricus

Kulp, Walter L.; Rettger, Leo F.

doi:10.1128/jb.9.4.357-395.1924

Cited by 45 publications

(35 citation statements)

References 16 publications

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“…IX) were markedly variable, showing forms in one plating which were not seen in the other. This agrees with the finding of Kulp and Rettger (1924), who have reported that the colony form of L. acidophilus is not stable.…”

Section: Morphological Studysupporting

confidence: 93%

A Comparative Study of Dental Aciduric Organisms and Lactobacillus Acidophilus

1929

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Section: Morphological Studysupporting

confidence: 93%

A Comparative Study of Dental Aciduric Organisms and Lactobacillus Acidophilus

1929

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“…Weaver (1932) noted that L. acidophilus and L. bulgaricus did not grow in sugar-free basic media. However, proteolytic activities of lactobacilli have been noted by Gorini (1922), Kendall and Haner (1924a, b), Kulp and Rettger (1924), Peterson, Pruess and Fred (1928), and Frazier and Rupp (1931).…”

Section: Growth Of R and S Variants In Carbohydrate-free Mediamentioning

confidence: 98%

Comparative Metabolism of the R and S Variants of Lactobacillus plantarum (Orla-Jensen)

Tracy

1938

J Bacteriol

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The extreme variability in fermentation reactions of lactobacilli is well known. Weiss and Rettger (1934), Curran, Rogers andWhittier (1933), andHowitt (1930) have ably reviewed this subject.The alterations in fermentative reactions have seldom however been clearly correlated with colonial dissociation. Roos (1927) isolated from one strain of Lactobacillus acidophilus three distinct fermentative and colonial types. Hadley, Bunting and Delves (1930) found that R variants obtained from S strains of oral aciduric bacteria fermented glucose readily but differed slightly in their reactions to the S type on other sugars. R variants, designated as group III, fermented glucose and showed depressed activity with other sugars. Curran, Rogers and Whittier (1933) separated aciduric strains by correlating colony form, effect of temperature on growth, type of lactic acid produced and fermentation reaction. Kopeloff and Kopeloff (1937) observed that R variants of L. acidophilus produced inactive lactic acid while the S type produced d lactic acid. R variants of Lactobacillus bulgaricus developed both d lactic and inactive lactive acid.The present study demonstrates a correlation of colony type and fermentative reaction of Lactobacillus plantarum. A marked depression of carbohydrate activity along with a definite enhancement of non-saccharolytic properties is noted in the dissociation of S to R. ORIGIN OF CULTUREThe lactobacillus used in this study was originally isolated as the S type from olive brine (Tracy, 1934). During the several 467

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“…80% of the yoghurts produced in the United States containing L. acidophilus (Sanders, ) . Lactobacillus acidophilus isolates also form part of the natural human microbiota and have been cultured from the oral (Ahrné et al ., ), digestive (Kulp & Rettger, ) and vaginal (Rogosa & Sharpe, ) tracts. Here, we summarise key research on L. acidophilus, spanning its original isolation as normal human microbiota (Fig.…”

Section: Introductionmentioning

confidence: 99%

The life history ofLactobacillus acidophilusas a probiotic: a tale of revisionary taxonomy, misidentification and commercial success

Bull

Plummer²,

Marchesi

et al. 2013

FEMS Microbiol Lett

141

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Lactobacillus acidophilus is a commercially significant bacterial probiotic, originally isolated from the human gastrointestinal tract and designated Bacillus acidophilus in 1900. Throughout the development of methods to identify and characterise bacteria, L. acidophilus has undergone multiple taxonomic revisions and is now the type species of a phylogenetic subgroup in the highly diverse and heterogeneous Lactobacillus genus. As a result of the limitations of differentiating phenotypically similar species by morphological and biochemical means and revisionary nature of Lactobacillus taxonomy, the characterisation of L. acidophilus has struggled with misidentification and misrepresentation. In contrast, due to its global use as a probiotic supplement in functional foods, L. acidophilus sensu stricto is now one of the most well-characterised Lactobacillus species. Here, we establish the provenance of L. acidophilus strains, unpicking historical and current misidentifications of L. acidophilus, and reviewing the probiotic, genomic and physiological characteristics of this important Lactobacillus species.

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Comparative Study of Lactobacillus Acidophilus and Lactobacillus Bulgaricus

Cited by 45 publications

References 16 publications

A Comparative Study of Dental Aciduric Organisms and Lactobacillus Acidophilus

A Comparative Study of Dental Aciduric Organisms and Lactobacillus Acidophilus

Comparative Metabolism of the R and S Variants of Lactobacillus plantarum (Orla-Jensen)

The life history ofLactobacillus acidophilusas a probiotic: a tale of revisionary taxonomy, misidentification and commercial success

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