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BACTERIA | CHARACTERISTICS |
CORYNEBACTERIUM | |
Anaerobic bacteria: DALTONBAC | containing viable organisms which are necessary for the degradation of organic material in the absence of air. Contains 1x1010 bacteria per gram. |
Corynebacterium amycolatum | s Gram-positive, catalase-positive, non-sporulating, lacking motility, straight or slightly curvados5 rods ranging in size from 2-6microns in length and 0.5 micrometers in diameter, often in the form of typical V (which is also called "form of Chinese characters"), but also appear ellipsoidal shapes, are aerobic or facultative anaerobic,Nonpathogenic species of corynebacteria are used in processes major industrial relevance, such as the production of amino acids, producing 16 17 nucleotides and other nutritional factors,steroid bioconversion, 18 hydrocarbon degradation, maturation of cheese 19, 20 producing enzymes and other processes with interest from the viewpoint applied . quimioorganotrofos,Is Gram-positive, catalase-positive, non-sporulating, lacking motility, straight or slightly curvados5 rods ranging in size from 2-6 microns in length and 0.5 micrometers in diameter, often in the form of typical V (which isalso called "form of Chinese characters"), but also appear ellipsoidal shapes, are aerobic or facultative anaerobic, quimioorganotrofos, |
Streptococcus thermophilus | Is a Gram-positive bacteria and a homofermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not formendospores.It is also classified as a lactic acid bacterium. S. thermophilus is found in fermented milk products. and is generally used in the production of yogurt,alongside Lactobacillus delbrueckii subsp. bulgaricus. The two species are synergistic, and S. thermophilus probably provides L.d. bulgaricus with folic acid and formic acid which it uses for purine synthesis. |
Lactobacilos bulgaricus| This bacterium thrives freely on the Balkan Peninsula and along with Streptococcus salivarius subsp. thermophilus is best known for its role in yogurt manufacture. Both are part of a group of lactic acid bacteria which metabolize lactose and produce lactic acid. The slow production of acid lowers pH of the milk and causes the casein micelles to coagulate and to form a gel. Foods produced frommilk using microorganisms are called fermented or cultured dairy products. The presence of L. bulgaricus in the human gastrointestinal tract helps to maintain a healthy intestinal microflora. |
Lactococcus | is a genus of lactic acid bacteria of seven species to the genus Streptococcus pertentecientes above and other related species. Bacteria of this genus are typically spherical or ovoid, 0.5 to1.2 microns by 0.5 to 1.5 microns, and are grouped in pairs or short chains.Lactococcus is used in the dairy industry in the manufacture of fermented cheeses or yougures. It can be used in cultures of single strain starter cultures or in different strains or with other lactic acid bacteria such as Lactobacillus and Streptococcus. |
Lactococcus lactis | is a non-sporulating bacteria species,non-motile, Gram-positive widely used in the production of butter and cheese. L. lactis are cocci which are grouped in pairs and short chains, of 0.5 to 1.5 microns in length. When is fermented milk, L. lactis produces large amounts of lactic |
Streptococcus | the genus Streptococcus bacteria is a group formed by gram-positive cocci belonging to the phylum Firmicutes and the group of lactic acidbacteria. These bacteria grow in chains or pairs, with each cell division occurs along an axis.Most Streptococcus species are facultative anaerobes and some grow only in an atmosphere enriched with carbon dioxide, constituted in dairy and fermentation processes. |
Lactic Acid Bacteria | Are a group of Gram positive bacteria, non-respiring, non-spore forming, cocci or rods, which produce lactic...