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- KANAUCHI Toshiro
- Research Laboratory, Snow Brand Milk Products Co
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- YOSHIOKA Yasuo
- Research Laboratory, Snow Brand Milk Products Co
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- HAMAMOTO Michio
- Research Laboratory, Snow Brand Milk Products Co
Bibliographic Information
- Other Title
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- ブルーチーズの微生物に関する研究
- ブルーチーズ ノ ビセイブツ ニ カンスル ケンキュウ 4
- IV. Bacteria Isolated from Cheese and Its Surface Slime in Ripening Period
- IV. 熟成過程中のブルーチーズより分離したスライム細菌について
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Description
Further investigation was made on the classification and distribution of the so-called slime bacteria which had been isolated in the previous studies. Experimental results are summarized as follows.<br>1. Thirty-four strains of Micrococcaceae isolated from the surface slime of blue veined cheese were identified. Of them, 15 were identified as Micrococcus candidus, 11 as M. varians, and 8 as M. conglomeratus. Three strains of Micrococcaceae found in the interior part of the cheese were identified as M. conglomeratus.<br>2. Ninteen strains of Brevibacteriaceae isolated from the surface slime of the cheese were identified as Brevibacterium linens. Nine strains of Brevibacteriaceae found in the interior part of the cheese were identified as the same species.
Journal
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- Nihon Chikusan Gakkaiho
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Nihon Chikusan Gakkaiho 33 (3), 214-217, 1962
Japanese Society of Animal Science
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Details 詳細情報について
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- CRID
- 1390282680167971456
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- NII Article ID
- 130000740577
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- NII Book ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL BIB ID
- 9169640
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed