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640. Some bacteriological aspects of commercially sterilized milk: II. Type of sporeforming bacteria isolated
Published online by Cambridge University Press: 01 June 2009
Extract
Cultures of sporeforming bacteria isolated from commercially sterilized milk were examined and seasonal variations in the incidence of B. subtilis/ B. licheniformis strains were apparent which may account for the increased rate of spoilage at 30° C. during the winter.
B. subtilis was the most common mesophilic sporeformer isolated, and under favourable conditions it produces rapid digestion of milk.
Thermophilic sporeformers are frequently present, and usually produce a firm acid clot in milk held at temperatures favourable for their growth. The classification of the thermophiles isolated is uncertain and a review of the classification of the aerobic thermophilic sporeformers in general is required.
Cl. thermosaccharolyticum, a gas-producing thermophile, was isolated from sterilized milk.
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