Research Bulletin Volume 16-33

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1914 Excerpt: ...slimy. Coagulation due to an enzyme. PHYSIOLOGICAL CHARACTERS. Oxygen--Facultative anaerobic. (Diiggcli) Aerobic. (Kruger) Facultative anaerobe. (Conn) Aerobic. Temperature--Grows well at 20 ...

Paperback: 174 pages
Publisher: (May 15, 2012)
Language: English
ISBN-10: 1235903222
ISBN-13: 978-1235903229
Product Dimensions: 7.4 x 0.4 x 9.7 inches
Format: PDF ePub Text djvu book

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iiggeli) Optimum 20 C. (Guillebeau) Optimum 20 C. Growth occurs from 11 to 35 C. Sugars--Dextrose, lactose and saccharose fermented with acid, but no gas (Conn). Desiccation--(Freudenreicb) Relatively resistant. Bochicchio states that the slime is derived from the casein. Fltfure 1. Streptococcus facMcu», Figure 2. Streptococci/ Jncficus, troni slimy starter, showing cap-from first transfer of a eommer.:Ules clal starter culture. Capsule stain. It will be noted that some chains of organisms are capsulated, others are not capsulated. Figure 4. Streptococcus tactions, Figure 5. Streptococcus laclicus, occurring in long chains in a in long chains from a slimy cornstarter from which sliminess merclal starter. No capsules ha J disappeared. e ident. BIBLIOGRAPHY Adametz. Milchzeitung. 18:941. 1889. Adametz, Landwirtchaftl. Jahrsb. 20:1S5. 1891. Allemann. Zeitschr. f. Unters. d. Nahrungs und Genussmittel. 18:449461. 1903. Barthel. K Landtbr. Akad. Handl. och. Tdskr. 40: 516. 1910. (Cent. f. Bakt. Abth. II. 28:614-617. 1910.) (Exp. Sta. Rec. 24:477. 1911.) Beijerinck, Bot. Zeitung. 49:778-891. 1891. Beyerinck, Lohnis, Handbuch der landwirischaftlichen Bacteriologie. 199. Bochicchio, Staz. Sper. Agr. Ital. 27:339-308. 1894. (Exp. Sta. Rec. 6: 674. 1894.) Boekhout, Cent. f. Bakt. Abth. II. G: 1G1. 1900. (Lohnis. 1. c. 198.) Kruse. 1. c. 408.) Burri, Cent. f. Bakt. Abth. II. 12:192. 1904. Burri and Allemann, Zeitung f. Unters. d. Nahrungr, und Genusmittel. 18:457. 1909. (Lohnis. 1. c. 249.) Burri and Thoni, Landw. Jahresb. d. Schv.-eiz. 23:272. 1909. ( Cent. f. Bak...