Abstract
SUMMARYThree groups of coryneform bacteria isolated from the rind of nine soft and semi-hard cheese varieties, i.e. the orange, white and yellow strains, were studied with regard to morphological and physiological features. The 115 orange isolates of the Brevibacterium linens type formed only one homogeneous phenon. The 96 white and 161 yellow pigmented strains were grouped into 15 phena. Five phena (58% of the strains) belong to the species ‘B. ammoniagenes’, Arthrobacter variabilis and A. nicotianae. The other strains were arranged into five Arthrobacter spp. and four Corynebacterium spp. groups as well as a Rhodococcus sp. group. Usually specific forms for the individual cheese varieties were involved. In cheeses of poor surface-smear quality B. linens was found in reduced numbers.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Reference13 articles.
1. Identification of coryneform bacteria isolated from milk immediately after heating and following refrigerated storage;Seiler;Milchwissenschaft,1984
2. Characterization of Coryneform Bacteria in Piggery Wastes
3. Bacteriological studies on Limburger cheese;El-Erian;Mededelingen van de Landbouwhogeschool, Wageningen,1969
4. Biochemical and nucleic acid hybridisation studies on Brevibacterium linens and related strains
5. Caseobacter polymorphus gen. nov., sp. nov., a Coryneform Bacterium from Cheese
Cited by
41 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献