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238. The effect of pH on growth and gas production by streptococci and lactobacilli

Published online by Cambridge University Press:  01 June 2009

J. G. Davis  and
C. C. Thiel
J. G. Davis
Affiliation:
The National Institute for Research in Dairying, University of Reading
C. C. Thiel
Affiliation:
The National Institute for Research in Dairying, University of Reading
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Extract

The pH ranges of growth of streptococci and lactobacilli in dextrose yeast casein digest broth have been studied. Nearly all the group I and II streptococci grew at pH 8·8, but only the enterococci grew at pH 4·8; all group III types (heterofermentative) grew at pH 4·4. Only a few lactobacilli grew at pH. 8·8 but most were able to grow at pH 4 if other conditions were favourable. The enterococci, Str. lactis and Str. cremoris could be differentiated by the alkaline limits of growth.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 10 , Issue 3 , September 1939 , pp. 455 - 463
Copyright
Copyright © Proprietors of Journal of Dairy Research 1939

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References

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