Galactose Fermentation and Classification of Thermophilic Lactobacilli

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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.