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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
F. Swartling
Affiliation:
National Institute for Research in Dairying, University of Reading
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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
Information
Journal of Dairy Research , Volume 18 , Issue 3 , October 1951 , pp. 256 - 267
Copyright
Copyright © Proprietors of Journal of Dairy Research 1951

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