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472. Studies in the bacteriology of milk: III. The corynebacteria of milk

Published online by Cambridge University Press:  01 June 2009

Y. Abd-el-Malek  and
T. Gibson
Y. Abd-el-Malek
Affiliation:
Bacteriology Department, College of Agriculture, Edinburgh
T. Gibson
Affiliation:
Bacteriology Department, College of Agriculture, Edinburgh
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Extract

The corynebacteria that were isolated by non-selective methods from raw and pasteurized milk are of two main types: (1) heat-sensitive diphtheroid organisms which appear to be derived principally from the animal body, and (2) thermoduric saprophytes originating from dairy equipment. The characters of group (2), which are discussed in detail, indicate that all the cultures examined belong to a single species, Corynebacterium lacticum. Reasons are given for classifying that species in Corynebacterium and for suppressing the genus Microbacterium.

Type
Original Articles
Information
Journal of Dairy Research , Volume 19 , Issue 2 , June 1952 , pp. 153 - 159
Copyright
Copyright © Proprietors of Journal of Dairy Research 1952

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References

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