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 Lee, D. A. Articles by Collins, E. B. Search for Related Content PubMed Articles by Lee, D. A. Articles by Collins, E. B.

Influences of Temperature on Growth of Streptococcus cremoris and Streptococcus lactis

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

Optimal growth temperatures in yeast extract broth for nine strains of Streptococcus cremoris, selected as representative of 45 strains, varied from 28 through 31 C and averaged 29.3 C. Maximal growth temperatures were 34.4 through 38.9 C in broth and in litmus milk, with an average of 36.1 C. The one strain of Streptococcus lactis had an optimal growth temperature of 31.5 C and a maximum of 42 C. Maximal growth temperatures for the nine strains of S. cremoris were 3.9 to 10.4 C above the optimal temperatures, and strains with high optimal temperatures did not have necessarily correspondingly high minimal or maximal temperatures. Only three strains with low maximal growth temperatures apparently were damaged by treatment for 90 min at 38.9 C.