翻訳と辞書 Words near each other ・ Lactifluus vellereus ・ Lactifluus volemus ・ Lactinex ・ Lactis-leu-phe leader RNA motif ・ Lactis-plasmid RNA motif ・ Lactisole ・ Lactitol ・ Lactivicin ・ Lactivism ・ Lacto vegetarianism ・ Lacto-2 RNA motif ・ Lacto-N-biosidase ・ Lacto-rpoB RNA motif ・ Lacto-usp RNA motif ・ Lactobacillaceae ・ Lactobacillales ・ Lactobacillus ・ Lactobacillus acidipiscis ・ Lactobacillus acidophilus ・ Lactobacillus brevis ・ Lactobacillus buchneri ・ Lactobacillus bulgaricus GLB44 ・ Lactobacillus casei ・ Lactobacillus collinoides ・ Lactobacillus crispatus ・ Lactobacillus delbrueckii ・ Lactobacillus delbrueckii subsp. bulgaricus ・ Lactobacillus fabifermentans ・ Lactobacillus fermentum ・ Lactobacillus fructivorans Dictionary Lists mini英和辞書 mini和英辞書 Webster 1913 Latin-English FOLDOC Wikipedia English ウィキペディア

翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Lactobacillales ： ウィキペディア英語版 Lactobacillales Lactobacillales or lactic acid bacteria (LAB) are a clade of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or cocci-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core ''Lactobacillus'', ''Leuconostoc'', ''Pediococcus'', ''Lactococcus'', and ''Streptococcus'', as well as the more peripheral ''Aerococcus'', ''Carnobacterium'', ''Enterococcus'', ''Oenococcus'', ''Sporolactobacillus'', ''Tetragenococcus'', ''Vagococcus'', and ''Weissella''; these belong to the order Lactobacillales. ==Characteristics== The lactic acid bacteria (LAB) are either rod-shaped (bacillus), or spherical (coccus), and are characterized by an increased tolerance to acidity (low pH range). This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid). Laboratory media used for LAB typically include a carbohydrate source, as most species are incapable of respiration. LAB are catalase negative. They consist of the organelles of a simple bacterial structure. LAB are amongst the most important groups of microorganisms used in the food industry. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lactobacillales」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.