Production of DL lactic acid by an atypic strain of Lactobacillus bulgaricus

Abstract

Attempts to increase the L(+) lactic acid content in fermented foods are in progress in several countries. We refer to an alypical strain of Lactobacillus bulgaricus able to produce DL lactic acid instead of D(-) isomer. A possible correlation between presence of plasmid anf L(+) lactic acid production is suggested