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378. The effect of penicillin on lactic streptococci

Published online by Cambridge University Press:  01 June 2009

G. J. E. Hunter
G. J. E. Hunter
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
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Extract

Ten strains of ‘starter’ streptococci were found to be susceptible to penicillin. Streptococcus cremoris strains were markedly inhibited under the conditions employed by doses of 0·10 unit/ml. Str. lactis strains were not inhibited to the same degree unless 0·25–0·30 unit/ml. was present in the milk. These results would indicate that if penicillin is used extensively by farmers and the milk from treated quarters is included in the factory supply, difficulties may arise in cheese manufacture, especially when the more sensitive Str. cremoris strains are used as starter.

Type
Original Articles
Information
Journal of Dairy Research , Volume 16 , Issue 1 , January 1949 , pp. 39 - 45
Copyright
Copyright © Proprietors of Journal of Dairy Research 1949

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References

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