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645. Lactobacilli isolated from the surface of normal and slipcoat Stilton cheese

Published online by Cambridge University Press:  01 June 2009

M. Elisabeth Sharpe  and
Marjorie Brindley
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, University of Reading
Marjorie Brindley
Affiliation:
School of Agriculture, University of Nottingham
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Extract

During an investigation of the surface microflora of Stilton cheese during ripening, Brindley(1) isolated lactobacilli from the surface scrapings of normal and slipcoat cheese. Some of these isolates were sent to the National Institute for Research in Dairying to form part of a collection of lactobacilli which was being built up for classification purposes. During the work on classifying lactobacilli these organisms from Stilton cheese were examined and all but one were serologically grouped and identified by physiological tests. They were also tested against a number of type sera which were available, and it was found that, although isolated fromcheese of different origins, most of the strains belonged to the same serological type.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 3 , October 1956 , pp. 361 - 362
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

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References

REFERENCES

(1)Brindley, M. (1954). J. Dairy Res. 21, 83.CrossRefGoogle Scholar
(2)Sharpe, M. E. (1955).J. gen. Microbiol. 12, 107.CrossRefGoogle Scholar
(3)Wheater, D. M. (1955). J. gen. Microbiol. 12, 133.CrossRefGoogle Scholar