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480. The role of micro-organisms in dye-reduction and keeping-quality tests: II. The effect of micro-organisms when added to milk in pure and mixed culture

Published online by Cambridge University Press:  01 June 2009

Ellen I. Garvie  and
A. Rowlands
Ellen I. Garvie
Affiliation:
National Institute for Research in Dairying, University of Reading
A. Rowlands
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. A study of the ability of pure cultures to reduce methylene blue and resazurin at 37·5° C., to reduce methylene blue at 22° C. and to cause milk spoilage as measured by precipitation with 68 % alcohol, and the clot-on-boiling test has revealed marked differences in behaviour between cultures.

2. At 37·5° C., with the exception of two cultures, there was good agreement between the time of reduction of methylene blue and resazurin. The two exceptions were a group B Streptococcus which reduced methylene blue but failed to reduce resazurin during the 9 hr. period of observation and an unclassified Streptococcus growing at 45° C. which reduced resazurin before methylene blue; the latter dye was found to retard the multiplication of the culture slightly.

Type
Original Articles
Information
Journal of Dairy Research , Volume 19 , Issue 3 , October 1952 , pp. 263 - 274
Copyright
Copyright © Proprietors of Journal of Dairy Research 1952

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References

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