HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Jensen, R. G. Articles by Edmondson, J. E. Search for Related Content PubMed Articles by Jensen, R. G. Articles by Edmondson, J. E.

The Characterization of Some Lactobacilli Found in Milk¹

Department of Dairy Husbandry, College of Agriculture, University of Missouri, Columbia

ABSTRACT

One hundred two lactobacilli isolated from 406 samples of milk and cream and 32 known lactobacilli were studied by the methods of Tittsler et al. (21), Rogosa et al. (15), and Briggs (4). The isolation techniques are described. Ninety-two (90.1%) of the isolated cultures were named.

L. casei comprised 50.0% of the 102 isolates: L. plantarum, 19.6; unidentified heterofermenters, 7.9; L. fermenti, 7.8; L. acidophilus, 6.9; L. brevis, 2.9; L. lactis, 2.0; unidentified homofermenters, 2.0; and L. bulgaricus, 1.0. L. plantarum was the most widely distributed of the species.

The best sources of lactobacilli in this study were ungraded raw milk, Grade A raw milk, and sour cream. Data concerning resistance to 61.8° C. for 30 minutes are presented for all the cultures.

¹ Contribution from the Missouri Agricultural Experiment Station, Journal Series No. 1530. Approved by Director.

² Present address: Dairy Department, University of Connecticut.