Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-27T00:47:29.702Z Has data issue: false hasContentIssue false

451. Biochemical and serological properties of some citric acid fermenting streptococci from milk and dairy products

Published online by Cambridge University Press:  01 June 2009

F. Swartling
Affiliation:
National Institute for Research in Dairying, University of Reading

Extract

1. Thirty-five strains of acetoin producing lactic streptococci isolated from raw milk, from starter cultures and from dairy products were investigated biochemically and serologically.

2. The strains are shown to form a homogeneous unit, very similar to Strep. lactis O.J., which species they resemble in cultural behaviour, in growth-temperature range, in tolerance of sodium chloride and heat and in carbohydrate and other fermentations. They differ from Strep. lactis essentially in their ability to utilize citrate in producing CO2 volatile acids and C4-compounds (diacetyl, etc.). With few exceptions they bear no resemblance to the enterococci.

3. Serologically the strains are shown to belong to group N and thus the relationship to Strep. lactis is clearly established.

4. The strains investigated are shown to be identical with Strep. citrophilus van Beynum & Pette and almost with certainty, though no direct comparison has yet been possible, with Strep. diacetilactis Matuszewski et al. Probably they are identical, too, with Strep. diacetyl aromaticus Karnad and Strep. lactis aromaticus Joshi & Ram Ayyar.

5. The taxonomic position of the relevant unit is discussed, and it is suggested that it be given species rank under the name Strep. diacetilactis.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1951

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Van Beynum, J. & Pette, W. J. (1936). Versl. Landbouwk. Ond. 42, 360.Google Scholar
(2)Van Beynum, J. & Pette, W. J. (1939). J. Dairy Res. 10, 250.CrossRefGoogle Scholar
(3)Bergey, (1948). Manual of Determinative Bacteriology, 6th ed.London: Baillière, Tindall and Cox.Google Scholar
(4)Brown, J. H. (1949). Mongr. Rockefeller Inst. med. Res. no. 9.Google Scholar
(5)Colebrook, D. C. (1935). Spec. Rep. Ser. Med. Res. Coun., Lond., no. 205.Google Scholar
(6)Davis, J. G. (1950). A Dictionary of Dairying, p. 398. London: Leonard Hill Ltd.Google Scholar
(7)Demeter, K. J. (1929). Milchw. Forsch. 8, 215.Google Scholar
(8)Dowson, W. J. (1949). Proc. Soc. Appl. Bact. 2, 10.Google Scholar
(9)Gibson, T. & Abdel-Malek, Y. (1945). J. Dairy Res. 14, 35.Google Scholar
(10)Hammer, B. W. & Baker, M. P. (1926). Bull. Ia. agric. Exp. Sta. Res. 99.Google Scholar
(11)den Herder, C. (1947). Neth. Milk and Dairy J. 1, 11.Google Scholar
(12)Hunter, G. J. E. (1946). J. Hyg., Camb., 44, 264.Google Scholar
(13)Joshi, N. V. & Ram Ayyar, C. S. (1936). Indian J. vet. Sci. 6, 141.Google Scholar
(14)Karnad, R. (1939). Indian J. Vet. Sci. 9, 349.Google Scholar
(15)Knudsen, J. & Sørensen, A. (1929). Yearbook Roy. Vet. and Agric. Coll., Copenhagen, p. 64.Google Scholar
(16)Lancefield, R. (1925). J. exp. Med. 42, 397.CrossRefGoogle Scholar
(17)Lancefield, R. (1933). J. exp. Med. 57, 571.Google Scholar
(18)Nichols, A. A. & Hoyle, M. (1948).J. Dairy Res. 15, 409.Google Scholar
(19)Nichols, A. A. & Hoyle, M. (1949). J. Dairy Res. 16, 167.CrossRefGoogle Scholar
(20)Niven, C. F., Smiley, K. L. & Sherman, J. M. (1942). J. Bact. 43, 651.CrossRefGoogle Scholar
(21)Mattick, A. T. R. & Hiscox, E. R. (1945). Proc. Soc. Appl. Bact. p. 78.Google Scholar
(22)Matuszewski, T., Pijanowski, E. & Supinska, J. (1936). Trav. Soc. Sci. Varsovie, 21.Google Scholar
(23)Matuszewski, T., Pijanowski, E. & Supinska, J. (1937). XI World's Congr. Berlin, II, 80.Google Scholar
(24)Ritter, W. & Nussbaumer, Th. (1936). Schweiz. Milchztg. pp. 77-9.Google Scholar
(25)Shattock, P. M. F. (1944). Proc. Soc. Agric. Bact. p. 69.Google Scholar
(26)Shattock, P. M. F. (1949). J. gen. Microbiol. 3, 80.CrossRefGoogle Scholar
(27)Shattock, P. M. F. (1950). Personal communication.Google Scholar
(28)Shattock, P. M. F. & Mattick, A. T. R. (1943). J. Hyg., Camb., 43, 173.Google Scholar
(29)Shattock, P. M. F. & Hirsch, A. (1947). J. Path. Bact. 59, 495.CrossRefGoogle Scholar
(30)Sherman, J. M. (1937). Bact. Rev. 1, 3.CrossRefGoogle Scholar
(31)Sherman, J. M. (1938). J. Bact. 35, 81.Google Scholar
(32)Sjöström, G. & Emilsson, E. (1945). Svensk kern. Tidskr. 57, 187.Google Scholar
(33)Sørensen, A. (1944). Statens Smørbedømmelser, Aarsberetn. p. 35.Google Scholar
(34)Swartling, P. F. & Lindgren, B. (1951). Meddelande från Statens mejeriförsök. no. 34.Google Scholar
(35)Thiel, C. C. (1940). J. Dairy Res. 11, 51.CrossRefGoogle Scholar
(36)Thomé, K. E. & Pollack, E. (1948). Acta Agriculturae Suecana III: 1, 75.Google Scholar