The Effect of the Pasteurization Temperature on Individual Germs Found in Milk

Brannon, J. M.; Prucha, M. J.

doi:10.3168/jds.s0022-0302(27)93840-5

Cited by 4 publications

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“…Indeed, it is difficult to be certain that the organisms of type C are quite incapable under all conditions of growth of forming the regular bales which distinguish the sarcinae. The thermoduric cocci identified as S. lutea by Brannon & Prucha (28) and Hammer & Trout (29) are quite possibly identical with type C. Robertson (5), who reported that S. lutea is one of the commonest thermoduric bacteria in milk, gives a description of the organism which does not conform to any of the groups discussed in this paper. The cultural characters are like those of group 111^4 except that acid is not formed from sugars.…”

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confidence: 76%

363. Studies in the bacteriology of milk: II. The staphylococci and micrococci of milk

Abd‐el‐Malek¹,

Gibson²

1948

Journal of Dairy Research

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A study of 799 cultures of staphylococci and micrococci, isolated mainly from milk, showed that according to their general character the strains could be arranged in a virtually continuous series. At one extreme is the pathogenic staphylococcus and at the other a thermoduric saprophyte. The series consists of three main groups:(1) The staphylococcus group in which the organisms are sugar fermenters and relatively sensitive to heat. They are, mainly at least, parasites of the animal body. Four subgroups are distinguishable. In three ammonia is formed from arginine, and in two acetoin is formed from glucose. A test for acetoin production defines those mannitol fermenters which do not produce coagulase.(2) An intermediate group in which the organisms are obligate aerobes and do not produce acid from sugars.(3) The dairy micrococci, a group of thermoduric sugar fermenters which occur frequently on dairy equipment and in pasteurized milk. The group comprises two species conforming toMicrococcus luteusCohnemend. Lehmann & Neumann, andM. varians(Dyar) Migula.

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confidence: 76%