472. Studies in the bacteriology of milk: III. The corynebacteria of milk
作者： Y. Abd-el-Malek , T. Gibson
DOI: 10.1017/S0022029900006385
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摘要: The corynebacteria that were isolated by non-selective methods from raw and pasteurized milk are of two main types: (1) heat-sensitive diphtheroid organisms which appear to be derived principally the animal body, (2) thermoduric saprophytes originating dairy equipment. characters group (2), discussed in detail, indicate all cultures examined belong a single species, Corynebacterium lacticum. Reasons given for classifying species suppressing genus Microbacterium.
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