Nomenclature Abstract for Streptococcus cremoris Orla-Jensen 1919 (Approved Lists 1980).

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Nicole Danielle Osier ◽  
George M Garrity
Keyword(s):  
Streptococcus Cremoris

445. The differentiation of the lactic streptococci and their antibiotics

1951 ◽  
Vol 18 (2) ◽  
pp. 198-204 ◽  
Author(s):  
A. Hirsch ◽  
Elisabeth Grinsted
Keyword(s):  
Lactic Acid ◽  
Resistant Strain ◽  
Streptococcus Cremoris ◽  
Cross Test

Twenty-three strains of lactic acid streptococci were shown to be types ofStreptococcus cremorisorStr. lactisby cultural, biochemical and serological means. The antibiotics produced by thecremorisstrains could be differentiated readily from thelactisantibiotics, of which at least five different varieties are described. A cross-test and a resistant-strain test were used to differentiate the antibiotics.

Utilization of milk citrate by lactic acid bacteria and ‘blowing’ of film-wrapped cheese

1970 ◽  
Vol 37 (1) ◽  
pp. 17-28 ◽  
Author(s):  
T. F. Fryer ◽  
M. Elisabeth Sharpe ◽  
B. Reiter
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gluconic Acid ◽  
Lactobacillus Casei ◽  
Cheese Making ◽  
Streptococcus Cremoris ◽  
The Press ◽  
Acid Lactone

SummaryA study was made of the utilization of citrate in milk by some lactic acid bacteria. WhenStreptococcus diacetilactis1007 was grown alone or with eitherStreptococcus cremoris924 orLactobacillus caseiB 142/C or with both these latter organisms, > 99% of the milk citrate was utilized within 5 days.L. caseiB 142/C andL. casei/Str. cremorisutilized 57 and 14% of the citrate, respectively. WhenL. caseiC 2 andL. caseiC 5 were grown in milk in whichStr. cremoris924 had been previously grown, 94 and 64%, respectively, of the citrate was utilized after 7 days at 30°C.Cheeses were made using a citrate-fermenting and a non-citrate-fermenting starter and citrate concentrations of the milks, wheys and curds were determined during cheese-making. WithStr. cremoris924, citrate was preferentially retained in the curd at pressing, the concentration in the curd moisture being 2·9 times that in the whey. With the mixed starterStr. cremoris924/Str. diacetilactis1007, the curd at pressing and from the press contained only 27 and 5%, respectively, of the citrate present in theStr. cremoriscurd at these times.Cheeses were made usingStr. cremoris924, combinations ofStr. cremoris/Str. diacetilactis1007, or with δ-gluconic acid lactone instead of starter, with and without the addition ofL. caseiC 5, in order to examine the ability of the latter organism to produce ‘blowing’ in the sense of distension of the Cryovac wrapping of film-wrapped cheeses.L. caseiC 5 neither accelerated the decrease in cheese citrate nor produced blowing of the film-wrapping. Possible reasons for this behaviour are discussed.

Action of a cell wall proteinase (PI) from Streptococcus cremoris HP on bovine β-casein

1988 ◽  
Vol 29 (1) ◽  
pp. 61-66 ◽  
Author(s):  
Servaas Visser ◽  
Charles J. Slangen ◽  
Fred A. Exterkate ◽  
Gerrie J. C. M. de Veer
Keyword(s):  
Cell Wall ◽  
Streptococcus Cremoris ◽  
A Cell

Formation of acetaldehyde from threonine by lactic acid bacteria

1976 ◽  
Vol 43 (1) ◽  
pp. 75-83 ◽  
Author(s):  
G. J. Lees ◽  
G. R. Jago
Keyword(s):  
Free Amino ◽  
Thiol Group ◽  
Nutritional Requirement ◽  
Threonine Dehydratase ◽  
Threonine Aldolase ◽  
Streptococcus Cremoris ◽  
Dependent Inhibition ◽  
Ph Dependent ◽  
Dehydratase Activity ◽  
Derivatives Of

SummaryGroup N streptococci were found to cleave threonine to form acetaldehyde and glycine. Threonine aldolase, the enzyme catalysing this reaction, was found in all strains exceptStreptococcus cremorisZ8, an organism which had been shown previously to have a nutritional requirement for glycine. The enzyme was strongly inhibited by glycine and cysteine. The inhibition showed characteristics of allosteric inhibition and was pH-dependent. Inhibition by glycine, but not by cysteine, was highly specific. Analogues and derivatives of cysteine which contained a thiol group and a free amino group inhibited the activity of threonine aldolase. The presence of a carboxyl group was not necessary for inhibition. The cleavage of threonine by wholecell suspensions was stimulated by either an energy source to aid transport, or by rendering the cells permeable to substrate with oleate. Threonine did not appear to be degraded by enzymes other than threonine aldolase, as threonine dehydratase activity was low and NAD- and NADP-dependent threonine dehydrogenases were absent.

scholarly journals Energy recycling by lactate efflux in growing and nongrowing cells of Streptococcus cremoris.

1985 ◽  
Vol 162 (1) ◽  
pp. 383-390 ◽  
Author(s):  
B ten Brink ◽  
R Otto ◽  
U P Hansen ◽  
W N Konings
Keyword(s):  
Streptococcus Cremoris

scholarly journals Purification and Properties of Intracellular Proteinase from Streptococcus cremoris

1975 ◽  
Vol 30 (5) ◽  
pp. 738-745 ◽  
Author(s):  
Kunio Ohmiya ◽  
Yasushi Sato
Keyword(s):  
Streptococcus Cremoris ◽  
Purification And Properties

Behavior of Listeria monocytogenes in Skim Milk during Fermentation with Mesophilic Lactic Starter Cultures

1988 ◽  
Vol 51 (8) ◽  
pp. 600-606 ◽  
Author(s):  
MICHELLE M. SCHAACK ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Skim Milk ◽  
Starter Cultures ◽  
Plate Count ◽  
Inoculum Level ◽  
Plate Count Agar ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris

The ability of Listeria monocytogenes to grow and compete with mesophilic lactic acid bacteria was examined. Autoclaved skim milk was inoculated with 103 cells of L. monocytogenes (strain V7 or Ohio)/ml, and with 5.0, 1.0, 0.5 or 0.1% of a milk culture of either Streptococcus cremoris or Streptococcus lactis. Inoculated milks were fermented for 15 h at 21 or 30°C, followed by refrigeration at 4°C. Samples were plated on McBride Listeria Agar to enumerate L. monocytogenes and on either APT Agar or plate count agar to enumerate lactic acid bacteria. L. monocytogenes survived in all fermentations, and commonly also grew to some extent. Incubation at 30°C with 5% S. lactis as inoculum appeared to be the most inhibitory combination for strain V7, causing 100% inhibition in growth based on maximum population attained. S. cremoris at the 5.0% and 0.1% inoculum levels, was slightly less inhibitory to L. monocytogenes at 37°C, but it was slightly more inhibitory to L. monocytogenes at the 1.0% inoculum level than was S. lactis. In general, S. lactis reduced the pH of fermented milks more than did S. cremoris. The population of L. monocytogenes began to decrease before 15 h in only one test combination, which was use of a 5.0% inoculum of S. cremoris and 30°C incubation. In most instances, growth of the pathogen appeared to be completely inhibited when the pH dropped below 4.75.

Low-Temperature Activity of Lactic Streptococci Isolated from Cultured Buttermilk

1982 ◽  
Vol 45 (13) ◽  
pp. 1208-1211 ◽  
Author(s):  
STEVEN L. HOGARTY ◽  
JOSEPH F. FRANK
Keyword(s):  
Low Temperature ◽  
Skim Milk ◽  
Potential Effect ◽  
Starter Cultures ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Generation Times ◽  
Significant Difference ◽  
Selection Of

Psychrotrophic and mesophilic lactic streptococci were isolated from commercial cultured buttermilk to determine their potential effect on the quality of this product. These isolates consisted primarily of Streptococcus lactis subsp. diacetylactis, with S. lactis, Streptococcus cremoris, and Leuconostoc spp. also being present. Psychrotrophic isolates of S. lactis subsp. diacetylactis were compared to mesophilic isolates in regard to their ability to grow and reduce diacetyl in acidified milk (pH 4.7) incubated at 7°C. There was no significant difference detected in the ability of the two groups to reduce diacetyl (P<.05). The mesophilic isolates grew more rapidly in acidified refrigerated milk than did the psychrotrophs, indicating that the psychrotrophic isolates were more acid sensitive. The psychrotrophic isolates exhibited generation times of 9 to 11 h when grown in skim milk (pH 6.7) at 7°C. Both psychrotrophic and mesophilic strains of S. lactis subsp. diacetylactis could rapidly reduce diacetyl in refrigerated acidified milk. The results of this study suggest that procedures for selection of starter cultures for buttermilk manufacture should be improved.

scholarly journals MODELLING OF LACTIC ACID PRODUCTION BY STREPTOCOCCUS CREMORIS HP

1977 ◽  
Vol 23 (1) ◽  
pp. 7-21 ◽  
Author(s):  
S. ABORHEY ◽  
D. WILLIAMSON
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Streptococcus Cremoris

Kinetic analysis of batch and continuous culture of Streptococcus cremoris HP

1978 ◽  
Vol 24 (4) ◽  
pp. 372-380 ◽  
Author(s):  
P. L. Rogers ◽  
L. Bramall ◽  
I. J. McDonald
Keyword(s):  
Lactic Acid ◽  
Steady State ◽  
Kinetic Analysis ◽  
Continuous Culture ◽  
Batch Culture ◽  
Lactic Acid Production ◽  
Streptococcus Cremoris ◽  
Lactose Utilization ◽  
State Growth ◽  
Batch Data

The growth of Streptococcus cremoris on a semidefined medium was studied at initial lactose concentrations of 0.2–5.0% in batch culture, and in lactose-limited chemostat cultures at 0.5% lactose. Kinetic analysis of the batch data, using statistical techniques, indicated the importance of lactose limitation and lactic acid inhibition of the growth of S. cremoris. A model for the biomass production, lactose utilization, and lactic acid production in batch culture was proposed. In continuous culture, it was found that steady state populations were maintained at higher dilution rates (D = 0.6–0.7 h−1) than the maximum predicted by batch culture (0.56 h−1). No evidence for a selection of fast-growing mutants was obtained. Copious growth adhering to the walls of the fermentor (i.e. wall growth) occurred very rapidly at higher dilution rates and this undoubtedly affected steady-state growth and wash-out and, as a consequence, the apparent maximum dilution rate.

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