Lactic acid production in milk and DNA homology relationships in the species Lactobacillus jugurt

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Abstract
Genetic relatedness among strains of Lactobacillus jugurt with different acidifying activity in milk was assayed by DNA–DNA hybridization. All the strains tested were closely related genetically, deoxyribonucleic acid (DNA) homology ranging from 89 to 100%. "Acidity in milk," one of the differential characters, should be considered, therefore, to be of little diagnostic value.