Abstract
Based on the four peculiar characteristics, i.e. (1) assimilation of CO_2,(2) resistance to hop antiseptic, (3) specific fermentability of maltose, and (4) requirement for uracil and purines, all the beer-spoiling Lactobacilli including L. malefermentans (found by Russel et al.), L. pastorianus (Van Laer), Bacilli L3 (Moore et al.) et al. and the authors Bacilli seemed to be collected to an independent taxonomical position in spite of the diversity of types of fermentable sugar. Therefore, after modifying Lactobacillus pastorianus, the species name for the beer-spoiling Lactobacillus, to Lactobacillus cerevisiae, and this new species was subdivided into the four types, i.e.α, β, γ and δ, since beer-spoiling Lactobacilli could be classified into four groups from the view point of fermentability of sugars. Accordingly, Bacillus B1,B2,B3,B4 and B5 were named respectively Lactobacillus cerevisiae δ (nov. sp.), L.c. δ var. I (nov. var.), L.c. δ var. II (nov. var.), L.c. δ var. catalasus (nov. var.) and L.c. β (nov. sp.). It is proposed that the four types of Lactobacillus cerevisiae are inserted in brevis-series in the Kitahara's new classification system.
