Hostname: page-component-586b7cd67f-dsjbd Total loading time: 0 Render date: 2024-11-27T09:52:22.079Z Has data issue: false hasContentIssue false
  • English
  • Français

638. The influence of cultural conditions on the characteristics of Streptococcus cremoris, strain HP

Published online by Cambridge University Press:  01 June 2009

H. R. Whitehead ,
C. A. E. Briggs ,
Ellen I. Garvie  and
L. G. M. Newland
H. R. Whitehead
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
C. A. E. Briggs
Affiliation:
National Institute for Research in Dairying, University of Reading
Ellen I. Garvie
Affiliation:
National Institute for Research in Dairying, University of Reading
L. G. M. Newland
Affiliation:
National Institute for Research in Dairying, University of Reading
Get access Rights & Permissions [Opens in a new window]

Extract

Cultures of a strain of Streptococcus cremoris HP after maintenance in two countries under different conditions preserved their main characteristics unchanged for 18 years.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 3 , October 1956 , pp. 315 - 318
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

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)Jago, G. R. (1954). J. Dairy Res. 21, 111.Google Scholar
(2)Hunter, G. J. E. (1946). J. Dairy Res. 14, 283.CrossRefGoogle Scholar
(3)Briggs, C. A. E. & Newland, L. G. M. (1952). J. Dairy Res. 19, 160.CrossRefGoogle Scholar
(4)Briggs, C. A. E. & Newland, L. G. M. (1953). J. Dairy Res. 20, 189.Google Scholar