638. The influence of cultural conditions on the characteristics of Streptococcus cremoris, strain HP-Reference-Cited by-同舟云学术

638. The influence of cultural conditions on the characteristics of Streptococcus cremoris, strain HP

Published:1956-10 Issue:3 Volume:23 Page:315-318
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Whitehead H. R.,Briggs C. A. E.,Garvie Ellen I.,Newland L. G. M.

Abstract

Cultures of a strain of Streptococcus cremoris HP after maintenance in two countries under different conditions preserved their main characteristics unchanged for 18 years.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference4 articles.

1. 511. Observations on the serological typing of group N (‘lactic’) streptococci

2. 334. A simple agar medium for the growth of lactic streptococci: the role of phosphate in the medium

3. 544. Factors influencing the lactic acid-producing properties of streptococci used in the manufacture of Cheddar cheese: I. Observations relating inhibitory and stimulatory phenomena

4. 473. The serological classification ofStreptococcus cremoris

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