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Identification of lactobacilli from Cheddar cheese by chromatography
Published online by Cambridge University Press: 01 June 2009
Summary
The technique of paper chromatography of bacterial extracts has been successfully applied to the routine examination of lactobacilli from cheese. One hundred and nine strains isolated on selective media have been grouped by their chromatogram patterns, and selected strains from these groups have been shown to have biochemical characteristics giving relationships which are in agreement with the chromatogram groupings. The results indicate that the technique can be used routinely for the rapid identification of strains of lactobacilli.
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- Copyright © Proprietors of Journal of Dairy Research 1960
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