Affiliation:
1. New Zealand Dairy Research Institute, Palmerston North, New Zealand
2. Department of Microbiology and Genetics, Massey University, Palmerston North, New Zealand
Abstract
A comparison was made by deoxyribonucleic acid homology of 45 strains of lactic streptococci, using two strains of
Streptococcus cremoris
and three strains of
Streptococcus lactis
as reference strains. All
S. cremoris
strains were grouped together by deoxyribonucleic acid homology.
S. lactis
strains formed a second group, except that three strains of
S. lactis
showed a high degree of homology with
S. cremoris
strains. The three
Streptococcus diacetylactis
strains could not be differentiated from
S. lactis
strains. In spite of these differences between
S. lactis
and
S. cremoris
strains, the majority of
S. cremoris, S. lactis
, and
S. diacetylactis
strains studied had at least 50% of their base sequences in common. In contrast,
Streptococcus thermophilus
strains generally showed little relationship with the other strains of lactic streptococci. The relevance of these findings to the selection of starter strains for cheese making is discussed.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
59 articles.
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