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Fermentative Variability among Substrains of Streptococcus Cremoris and Streptococcus Lactis Obtained from Pure Cultures

Cornell University, Ithaca, New York

ABSTRACT

From a pure culture of Streptococcus cremoris which fermented neither maltose nor sucrose (maltose –, sucrose –), 458 substrains were isolated by the poured agar plate method. Of these, 217 were (maltose –, sucrose –), 229 were (maltose +, sucrose –), 11 were (maltose –, sucrose +), and one was (maltose +, sucrose +). A culture of S. lactis (maltose +, sucrose –) was more stable, yielding 756 substrains which were (maltose +, sucrose –), and one which was (maltose +, sucrose +).