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638. The influence of cultural conditions on the characteristics of Streptococcus cremoris, strain HP

Published online by Cambridge University Press:  01 June 2009

H. R. Whitehead ,
C. A. E. Briggs ,
Ellen I. Garvie  and
L. G. M. Newland
H. R. Whitehead
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
C. A. E. Briggs
Affiliation:
National Institute for Research in Dairying, University of Reading
Ellen I. Garvie
Affiliation:
National Institute for Research in Dairying, University of Reading
L. G. M. Newland
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Cultures of a strain of Streptococcus cremoris HP after maintenance in two countries under different conditions preserved their main characteristics unchanged for 18 years.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 3 , October 1956 , pp. 315 - 318
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

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References

REFERENCES

(1)Jago, G. R. (1954). J. Dairy Res. 21, 111.Google Scholar
(2)Hunter, G. J. E. (1946). J. Dairy Res. 14, 283.CrossRefGoogle Scholar
(3)Briggs, C. A. E. & Newland, L. G. M. (1952). J. Dairy Res. 19, 160.CrossRefGoogle Scholar
(4)Briggs, C. A. E. & Newland, L. G. M. (1953). J. Dairy Res. 20, 189.Google Scholar