Eight strains belonging to Thermobacterium have been isolated from high temperature (between 40° and 43°C) fermenting grape musts. They resemble Lactobacillus acidophilus very closely. Four other thermophilic homofermentative strains are somewhat different: they ferment arabinose and ribose with production of more than 90% of the end product carbon as lactate. This last result involves a metabolic pathway undescribed among lactic acid bacteria.
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Pierre Barré (1978) studied this question.
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