A New Thermophilic Actinomyces

1 June 1934

journal article
research article
Published by American Society for Microbiology in Journal of Bacteriology

Vol. 27 (6) , 625-628
https://doi.org/10.1128/jb.27.6.625-628.1934

Abstract

Actinomyces casei (p.628) was iso lated from pasteurized cheese. Growth range was 40[degree]-60[degree] C; thermal death point, 2 hrs. at 100[degree]. It is an aerobe not growing on potato, and producing coagulation and peptonization of milk and complete liquefaction of gelatin. The literature on thermophilic Actinomycetes is reviewed, and a tabular differentiation from the 20 previously described thermophilic Actinomycetes is given.

This publication has 4 references indexed in Scilit:

THERMOPHILIC BACTERIA IN MILK*
American Journal of Epidemiology, 1927
CULTURAL STUDIES OF SPECIES OF ACTINOMYCES
Soil Science, 1919
Morphology of the Genus Actinomyces. I
Botanical Gazette, 1919
Ueber Actinomyces thermophilus und andere Aktinomyceten
Medical Microbiology and Immunology, 1904