A Diagnostic Key for Identifying the Lactic Acid Bacteria of Vacuum Packed Bacon

Summary: The lactic acid bacteria isolated from stored vacuum packed sliced bacon cured in fresh brine were divided into nine groups according to a simple diagnostic key. The key was developed to help in recognizing genera which were often morphologically similar. The genera were Streptococcus (group D), Leuconostoc, Pediococcus and Lactobacillus (both hetero- and homofermentative), and all could grow at temperatures down to 10°. A ‘tetracoccus’ and a group of motile lactobacilli were also found. Some homofermentative groups were atypical and differed from species at present recognized. Intermediate forms were found among the heterofermenters.

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