CULTURE CHARACTERISTICS OF LACTOCOCCUS LA CTIS SUBSPECIES CREMORIS
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Date
2001-02
Authors
Murugan, B.
Kumar, C. Naresh
Narasimhan, R.
Purushothaman, V.
TANUVAS
Journal Title
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Volume Title
Publisher
TANUVAS
Abstract
A study was undertaken to find out the sugar fermentation, acid production, change in pH and
antibiotic sensitivity of Lactococcus subspecies cremoris standard strains and isolates. All the
three standard strains C1, C3 and R6 and all the four isolates LLC1, LLCZ, LLC3 and LLC4
fermented galactose, glucose, lactose but failed to ferment arabinose, aesculin, mannitol,
rnannose, starch and sucrose. The isolates showed variations in fermenting maltose and
mannose. The titratable acidity produced by the strains varied from 0.818 to 0.918 per cent
lactic acid with corresponding pH values ranging from 4.86 to 4.51 after 24h. All the standard
strains as well as isolates were found to he resistant to carbenicillin, metronidazole, nalidixic
acid and sulphamethizole. They were sensitive to amoxycillin, nmpicillin, bacitracin,
chlortetracycline, demechlocycline, doxycycline, erythromycin, framycetin, kanamyciri,
lincomycin, neomycin, penicillin-G, polymyxin-B, streptomycin and tetracycline.
Description
TNV_CRN_2001_V30_I1&2_24-26pdf
Keywords
Veterinary Science