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A comparison of biochemical and paper chromatographic methods for the identification of group D Streptococci from Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

T. I. Steenson  and
P. S. Robertson
T. I. Steenson
Affiliation:
Nationl Institute for Research in Dairying, Shinfield, Reading
P. S. Robertson
Affiliation:
Nationl Institute for Research in Dairying, Shinfield, Reading
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Summary

Forty-four strains of tributyrolytic group D streptococci isolated from Cheddar cheese were identified by physiological, biochemical and serological tests. They were also independently grouped using two-way paper chromatography in which patterns of ninhydrin positive spots were developed from 10% acetic acid extracts of the bacteria. The groupings obtained by the chromatographic and conventional techniques were then compared. Strains of Str. durans were well differentiated by chromatography from the other species of group D streptococci examined, but with the remainder less clear differentiation was obtained.

Type
Original Articles
Information
Journal of Dairy Research , Volume 28 , Issue 1 , February 1961 , pp. 57 - 66
Copyright
Copyright © Proprietors of Journal of Dairy Research 1961

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References

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