CHARACTERIZATION OF LACTOBACILLI ISOLATED IN BREWERIES

Fifty-two Lactobacilli strains distributed in 9 species and 4 subspeci es, and frequently found in breweries, have been tested by the API 50 CHL system and studied for their amino acid and base requirements on L edesma agar, a rich synthetic medium. The data, sugar fermentation pro files and nutritional profiles have been analysed by statistical metho ds (multiple correspondence analysis (SPAD.N) and cluster analysis) Th e results confirm a weak capacity to characterize Lactobacilli species by the API system, however, the use of nutritional and fermentation p rofiles permits discrimination between the various species