238. The effect ofpH on growth and gas production by streptococci and lactobacilli
- 1 May 1939
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 10 (3) , 455-463
- https://doi.org/10.1017/s0022029900003058
Abstract
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.Keywords
This publication has 10 references indexed in Scilit:
- 230. The relation of certain lactic acid bacteria to open texture in Cheddar cheeseJournal of Dairy Research, 1939
- Pasteur Reaction in the Lactic Acid BacteriaNature, 1939
- THE STREPTOCOCCIMicrobiology and Molecular Biology Reviews, 1937
- Streptococcus CremorisJournal of Dairy Science, 1937
- A COMPARATIVE STUDY OF LACTOBACILLI FROM GRASS SILAGE AND OTHER SOURCESAnnals of Applied Biology, 1936
- 98. The Use of Special Litmus Milk Media for the Diagnostic Culture of Lactic Acid Bacteria: (1) Dextrose Litmus Milk, (2) Yeast Extract Litmus Milk, and (3) Yeast Extract Dextrose Litmus MilkJournal of Dairy Research, 1935
- The Bacteriology of Bovine Streptococcus MastitisEpidemiology and Infection, 1935
- The Differentiation of Streptococcus Lactis from Streptococcus FecalisJournal of Dairy Science, 1934
- 34. Standardisation of Media in the Acid Ranges with Special Reference to the Use of Citric Acid and Buffer Mixtures for Yeast and Mould MediaJournal of Dairy Research, 1931
- The enterococcusThe Journal of Pathology and Bacteriology, 1926