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Journal of Dairy Science Vol. 26 No. 5 371-374
© 1943 by American Dairy Science Association ®
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The Lactic Acid Fermentation of Streptococci under Aerobic Conditions

J. C. White and J. M. Sherman

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Under strictly aerobic conditions, obtained by vigorous and complete aeration, the percentage of lactic acid produced per unit of glucose fermented by streptococci is substantially lower than under anaerobic conditions.

This appears to be true of strains representing the various important divisions of the streptococci and does not seem to be limited to any particular group or species.






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Copyright © 1943 by the American Dairy Science Association ®.