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Studies on Psychrophilic Bacteria. II. Psychrophilic Coliform Bacteria in Stored Commercial Dairy Products^1,2,

Department of Dairy Industries, University of Minnesota, St. Paul

ABSTRACT

Coliform bacteria had previously been isolated as the dominant psyohrophilic types from numerous samples of dairy products after storage at 4° C. for 1 wk. The 61 cultures were characterized according to their biochemical activities and, where possible, classified by species. As a group they showed tendencies toward more marked proteolytic activity and less gas production from lactose than would be expected of coliforms. The majority comprised a homogeneous subgroup which resembled Aerobacter cloacae most closely, but did not correspond in detail to any published description. They were distinguishable chiefly by a slight, delayed, and anaerogenous fermentation of lactose, an alkaline proteolytic reaction in litmus milk, a rapid hydrolysis of gelatin, inability to utilize D-tartrate, and the lack of arginine decarboxylase.

¹ This work was done under sponsorship of the Commission on Environmental Hygiene, Armed Forces Epidemiological Board, and was aided in part by the Office of the Surgeon General, Department of the Army, by the Minneapolis and St. Paul Quality Control Committee, and the John Brandt Memorial Foundation.

² Taken from data submitted to the graduate faculty of the University of Minnesota by W. D. Schultze in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Scientific Journal Series Paper No. 4116, Minnesota Agricultural Experiment Station.

³ Present address: Department of Plant Pathology, Bacteriology and Entomology, West Virginia University, Morgantown, W. Va.