ブルーチーズの微生物に関する研究

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書誌事項

タイトル別名
  • Microbiological Studies on Blue Veined Cheese
  • 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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説明

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.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 33 (3), 214-217, 1962

    公益社団法人 日本畜産学会

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