Department of Animal Pathology of The Rockefeller Institute for Medical Research, Princeton, N. J.
J Exp Med. 1921 Jan 1;33(1):13-24. doi: 10.1084/jem.33.1.13.
A well defined group of rod-like and coccoid organisms arranged in pairs and chains has been encountered in sour milk. The group comprises at least three species; the largest number ferment dextrose, lactose, maltose, mannitol, and salicin, and fail to ferment saccharose, raffinose, and inulin. A smaller number ferment saccharose in addition to dextrose, lactose, maltose, mannitol, and salicin. A few fail to attack mannitol. All three types grow luxuriantly at room temperature, coagulate milk, reduce litmus, and produce large amounts of acid in fermented bouillon containing dextrose. Specific morphological and cultural differences exist between the lactic acid streptococci and those associated with mastitis and those occurring in the udder. The lactic acid organisms outgrow the udder streptococci in the milk-souring process. When both types are implanted in sterile milk the udder type soon disappears.
在酸牛奶中遇到了一群排列成对和链状的、具有清晰特征的杆状和球菌状微生物。该群体至少包含三个种；大多数种发酵葡萄糖、乳糖、麦芽糖、甘露醇和水杨苷，而不发酵蔗糖、棉子糖和菊粉。少数种除发酵葡萄糖、乳糖、麦芽糖、甘露醇和水杨苷外，还发酵蔗糖。少数种不能分解甘露醇。这三种类型在室温下都能旺盛生长，使牛奶凝固，使石蕊还原，并在含有葡萄糖的发酵肉汤中产生大量酸。与乳腺炎和乳房中发生的链球菌相关的乳酸链球菌与那些与乳腺炎和乳房中发生的链球菌相关的乳酸链球菌之间存在特定的形态和文化差异。在酸奶制作过程中，乳酸细菌在牛奶酸化过程中生长超过乳房链球菌。当两种类型都植入无菌牛奶中时，乳房型很快就消失了。
