On Tue, 29 Jul 1997, Michael Casey wrote:
> I am attempting to isolate new wild strains of Streptococcus
> thermophilus. Bergey's Manual says that their natural habitat is
> unknown. Besides looking for new strains in milk does anyone have an
> idea where else they could be found?
>> Thank you
>> --
> Michael Casey
> Swiss Federal Dairy Research Institute
> 3097 Liebefeld
> Switzerland
> Tel: (+41) 31 323 81 79
> FAX: (+41) 31 323 82 27
> email Michael.Casey at mbox.fam.admin.ch>>Hi Micheal,
I've read through my food microbiology book and found out that you could
also find S. thermophilus in cheese and yogurt. Well they are both have
milk as raw ingredients because S. thermophilus is a homolactic bacteria
that ferment glucose to lactic acids. So I guess that narrows it down.
