Lactobacillus bifermentans sp. nov., nom. rev., an Organism Forming CO(2) and H(2) from Lactic Acid.

Lactobacillus "bifermentans", an organism causing small cracks by gas formation in Edam and Gouda cheeses, has been isolated and described by Pette and Van Beynum (1943). In this paper the ability of Lactobacillus "bifermentans" to carry out homolactic fermentation at high glucose concentrations, as well as its ability to ferment lactate at pH > 4.0 to acetic acid, ethanol, traces of propionic acid, CO(2) and H(2) is confirmed. In addition, several biochemical characteristics are determined. In spite of the fact that the organism is able to form H(2), which is untypical of lactobacilli, it is considered to belong to the genus Lactobacillus. Hence, the original name Lactobacillus "bifermentans" is revived. Copyright © 1983 Gustav Fischer Verlag, Stuttgart/New York. Published by Elsevier GmbH.. All rights reserved.