Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-26T12:20:08.882Z Has data issue: false hasContentIssue false
  • English
  • Français

374. The identity of streptococci from starter and of streptococci, suitable for use as starter, isolated from sour milk

Published online by Cambridge University Press:  01 June 2009

Agnes A. Nichols  and
Margery Hoyle
Agnes A. Nichols
Affiliation:
National Institute for Research in Dairying, University of Reading
Margery Hoyle
Affiliation:
National Institute for Research in Dairying, University of Reading
Get access Rights & Permissions [Opens in a new window]

Extract

1. 277 strains of lactic streptococci isolated from commercial starters and 72 ‘wild’ strains from souring milk, suitable for cheesemaking, have been identified. All the starter strains examined were Str. cremoris and those (with two possible exceptions) from sour milk were Str. lactis.

2. Since the strains from each source were so similar, the information obtained did not help in the selection of the strains, within each group, most suitable for starter.

3. It is suggested that three differential tests are sufficient to distinguish Str. lactis and Str. cremoris and to identify them when isolating strains suitable for starter.

Type
Original Articles
Information
Journal of Dairy Research , Volume 15 , Issue 3 , August 1948 , pp. 409 - 416
Copyright
Copyright © Proprietors of Journal of Dairy Research 1948

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)Nichols, A. A. & Wolf, J. Z. (1945). J. Dairy Res. 14, 81.Google Scholar
(2)Wilson, G. S. (1945). Lancet, 1, 647.Google Scholar
(3)Hunter, G. J. E. (1946). J. Hyg., Camb., 44, 264.Google Scholar
(4)Sherman, J. M. (1937). Bact. Rev. 1, 3.CrossRefGoogle Scholar
(5)Abd-El-Malek, Y. & Gibson, T. (1948). J. Dairy Res. 15, 233.CrossRefGoogle Scholar
(6)Orla-Jensen, S. (1943). The lactic acid bacteria, p. 28. Copenhagen: Munksgaard.Google Scholar
(7)Niven, C. F., Smiley, K. L. & Sherman, J. M. (1942). J. Bact. 43, 9.Google Scholar
(8)Shattock, P. M. F. & Mattick, A. T. R. (1943). J. Hyg., Camb., 45,173.Google Scholar
(9)Yawger, E. S. & Sherman, J. M. (1937). J. Dairy Sci. 20, 205.Google Scholar
(10)Whitehead, H. R. & Hunter, G. J. E. (1939). J. Dairy Res. 10, 403.Google Scholar
(11)Knudsen, S. (1931). J. Dairy Res. 2, 137.CrossRefGoogle Scholar
(12)Babel, F. J. (1946). Agric. Exp. Sta. Ames, Iowa. Private communication.Google Scholar
(13)Hoyle, M. & Nichols, A. A. (1948). J. Dairy Res.. 15, 398.CrossRefGoogle Scholar