Attempts to increase the L(+) lactic acid content in fermented foods are in progress in several countries. We refer to an alypical strain of Lactobacillus bulgaricus able to produce DL lactic acid instead of D(-) isomer. A possible correlation between presence of plasmid anf L(+) lactic acid production is suggested.
Production of DL lactic acid by an atypic strain of Lactobacillus bulgaricus
DELLAGLIO, Franco;TORRIANI, Sandra
1985-01-01
Abstract
Attempts to increase the L(+) lactic acid content in fermented foods are in progress in several countries. We refer to an alypical strain of Lactobacillus bulgaricus able to produce DL lactic acid instead of D(-) isomer. A possible correlation between presence of plasmid anf L(+) lactic acid production is suggested.
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