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Related Experiment Videos

Aberrant Forms of Streptococcus cremoris HP.

B P Keogh1, J E Peterson

  • 1Dairy Research Laboratory, Division of Food Research, Commonwealth Scientific and Industrial Research Organization, Highett, Victoria, Australia, 3190.

Applied and Environmental Microbiology
|April 1, 1981
PubMed
Summary

Streptococcus cremoris HP cheese starter strains formed variant colonies under specific conditions, including elevated temperatures or penicillin presence. These variants, identified as L-phase variants, showed defective cell walls and altered internal structures.

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Area of Science:

  • Microbiology
  • Bacteriology
  • Food Science

Background:

  • Streptococcus cremoris is a key starter culture in cheese production.
  • Understanding bacterial variability is crucial for consistent fermentation processes.

Purpose of the Study:

  • To investigate the formation and characteristics of variant colonies produced by Streptococcus cremoris HP.
  • To determine the environmental factors influencing variant development and reversion.

Main Methods:

  • Streaking Streptococcus cremoris HP on solid media.
  • Incubation under varying temperatures (25, 30, 37 degrees C) and penicillin concentrations.
  • Serial plating and subculturing.
  • Colony and cell morphology analysis.
  • Electron microscopy.

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Main Results:

  • Streptococcus cremoris HP produced variant colonies at 30 and 37 degrees C, and in the presence of penicillin.
  • Variants exhibited L-phase characteristics, including defective cell walls and altered cytoplasmic organization.
  • Reversion to the parent form occurred upon incubation at 25 degrees C or without penicillin.

Conclusions:

  • Aberrant forms of S. cremoris HP can be induced by temperature and penicillin.
  • These variants, particularly at 37 degrees C and with penicillin, are L-phase variants with distinct ultrastructural differences.
  • Environmental conditions play a critical role in the stability and reversibility of these bacterial variants.