title: Galactose fermentation and classification of thermophilic lactobacilli.
abstract: The ability to ferment galactose is a major characteristic which can be used to differentiate Lactobacillus helveticus (galactose positive) from Lactobacillus lactis and Lactobacillus bulgaricus (galactose negative). In milk cultures, galactose-positive strains produced d- and l-lactic acid with little galactose accumulation, whereas galactose-negative strains produced d-lactic acid, and galactose accumulated to high levels.
authors.affiliation: New Zealand Dairy Research Institute, Palmerston North, New Zealand.
authors.forename: K W
authors.initials: KW
authors.lastname: Turner
authors.forename: F G
authors.initials: FG
authors.lastname: Martley