An Unnoted Hemolytic Streptococcus Associated with Milk Products

Abstract

A hemolytic streptococcus which is believed to represent a new species is described. This organism differs from the pathogenic species of hemolytic streptococci in its higher maximum temperature of growth, a lower minimum temperature of growth, a higher thermal death point, and a more acid limiting pH of growth. It also differs from the human types in the hydrolysis of sodium hippurate and its failure to ferment sucrose. Streptococcus hemothermophilus (n. sp.) is suggested as a name. © 1935, American Dairy Science Association. All rights reserved.