Classification of the Streptococcus Lactis group

Abstract

<p>'l'he lactic acid producing streptococci show certain differences, some of which must be of importance from the standpoint of the growth of these organisms in dairy products. A classification of this group of organisms has been proposed; it is not presumed to be complete and other types will necessarily be added. The classification is as follows:</p> <p>Typical <em>S. lactis </em></p> <p>Malty <em>S. Iactis—S. lactis var. maltigenes </em></p> <p>Ropy<em> S. lactis—S. lactis var. hollandicus </em></p> <p>Slow reducing <em>S. lactis—S. lactis var. anoxyphilus </em></p> <p>Slow coagulating<em> S. lactis—S. lactis var. tardus</em></p> <p>Heat resistant lactic acid streptococci—<em>S. thermophilus</em></p>