Talk:Lactobacillus
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Isn't lactose a disaccharide? The article refers to it as a monosaccharide. Frankg 22:05, 9 May 2006 (UTC)
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[edit] Starter vs. sponge
I removed a reference to "sponge" as a synonym for sourdough starter. In my limited baking experience, sponge refers to a preparation of commercial yeast, flour, and water prepared about a day in advance of the main part of the dough. A sourdough starter, on the other hand, consists of wild yeast and bacteria, and may be fed and maintained for years or even centuries. -- Coneslayer 21:59, 2005 August 5 (UTC)
[edit] Cheese production
I guess lactobacilli are also important in cheese production but it is not mentioned. Should we insert it? --Araks 05:44, 13 July 2006 (UTC)
[edit] Proportion in the Gut
I changed "large portion" to "small portion". More recent clinical microbiology places the class Clostridia as ~95% of the Firmicutes found in the human intestine (Eckburg, PB et al., Science, vol. 308, 2005). Lactobaccillus belongs to the Bacilli class which only represents ~0.2% of all Firmicutes found in the gut. Moreover, Firmicutes only represent ~70% of the gut flora which further lowers the percentage of Lactobacillus.
[edit] LGG
someone should add something about LGG to this page, since it is one of the most widely known and commercially employed Lactobacillus. There should also be a disambiguation page for LGG. Yoshm 09:32, 8 May 2007 (UTC) || See http://en.wikipedia.org/wiki/Lactobacillus_GGKnorrepoes 15:46, 8 May 2007 (UTC)
[edit] L. plantarum
Someone needs to fix this and source these articles better. This article says that the Lactobacillus family lacks an electron transport chain and likewise for L. plantarum. This is wrong as all organisms have an electron transport chain.
Taken from article to discussion by Knorrepoes 18:12, 27 September 2007 (UTC)
[edit] Resistance to osmosis?
In the Curing (food preservation) wiki, it says that lactobacilli come to the fore once any malevolent germs are killed off by osmosis - the "bad guys" lose water due to the high salt concentration outside their cell membranes. Why do the lactobacilli manage to prosper under these same conditions? Can the salt pass through their cell membrane? Does their plasma have a high salt concentration anyway? —Preceding unsigned comment added by 84.160.97.229 (talk) 04:36, 22 January 2008 (UTC)
