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Updated: May 16, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Lactobacillus bifermentans sp. nov., nom. rev., an Organism Forming CO(2) and H(2) from Lactic Acid
O Kandler1, U Schillinger, N Weiss
1Botanisches Institut der Universität München, 8000 München 19.
Abstract:
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.
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