The dairy industry relies primarily on consistent acid production
by the lactic streptococci for the manufacture of certain cheeses
and fermented dairy products. Variation in these cultures due to
genetic exchange has not been thoroughly investigated. This study
was undertaken to determine if genetic homology exists within the lactic
group,...
The public health and economic significance of rapid acid production
by lactic streptococci in controlled dairy fermentations is well
known. However, the fast acid-producing characteristic of these organisms
is not stable, and cultures of fast organisms have been shown
to contain slow cells. These studies were carried out to characterize...