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Variations in Streptococcus Lactis

Iowa State College, Ames, Iowa

ABSTRACT

The action of Streptococcus lactis is of a great deal of importance in the field of dairying because of the frequency with which this species grows in dairy products. Variations in the S. lactis organisms are rather common and in milk or cream fermented by them differences in flavor and aroma, consistency, rate of coagulation, etc., are encountered. Many of these differences, although of little importance to the systematic bacteriologist, are very significant in the dairy industry.

It appears that S. lactis cultures showing a definite difference in a certain character may sometimes be secured from what would ordinarily be regarded as a pure culture. The work herein reported was done in an attempt to secure, from a pure culture, organisms differing in their response to air supply; it was suggested by the observation that S. lactis cultures from a certain source regularly began their development at the tops instead of the bottoms of tubes of litmus milk.