The ability of Streptococcus diacetilactis to inhibit a variety of
food-borne pathogens and spoilage organisms in milk and broth cultures
was demonstrated. Test organisms inhibited included Pseudomonas
and Alcaligenes species, Eschericia coli, Salmonella, Staphylococcus
aureus, Clostridium perfringens and Vibrio parahaemolyticus.
In general, approximately 99.0% and 99.9% inhibition was
observed in...