Re: Lactic acid bacteria biochemical identification

	First, a few words about lactic acid bacteria.  If you have ever eaten 
yogurt or tasted vinegar, the pungent sour taste is the work of acid produced 
by these bacteria.  To produce energy, lactic acid bacteria break down sugar.
   There is energy released for the bacteria. The byproduct of the sugar is 
lactic acid, which is an organic acid. Lactic-acid bacteria do not  use 
oxygen, but they aren't hurt by oxygen.  



	These bacteria are chiefly responsible for the acid conditions 
necessary to manufacture pickles, sauerkraut, green olives, some varieties of 
sausage, and many milk products, such as yogurt. Under certain conditions, 
lactic-acid bacteria may contribute to dental caries (cavities).



	As you have asked, there are many kinds of lactic acid bacteria.  A
 
central question in microbiology has been,  "How can a scientist identify bacteria?"   One 
central repository of information about lactic acid bacteria is  Lactic Acid Bacteria. 
This site includes a list of investigators whose work centers on lactic acid bacteria.



	Researchers on lactic acid bacteria have a mailing list for all 
aspects of the biology and uses of lactic acid bacteria.    

	To become a member address your message to: 

	listserv@searn (bitnet) or 

	listserv@searn.sunet.se (internet) 

	with the following contents 

	SUBSCRIBE LACTACID your full name 

	eg. SUBSCRIBE LACTACID Amy Caudy 



To send messages to all other members of the group: address your message to: 

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