THE CHARACTERIZATION OF LACTOBACILLI FROM CHEDDAR CHEESE: II. A NUMERICAL ANALYSIS OF THE DATA BY MEANS OF AN ELECTRONIC COMPUTER
Keyword(s):
Data for 59 lactobacilli isolated from Canadian Cheddar cheese and 9 named species, previously characterized on the basis of morphological, cultural, and biochemical features, were analyzed by the Adansonian numerical methods of Sneath. Results confirmed the validity of groups, originally designated as Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis, and Lactobacillus fermenti types. The computer technique provided numerical estimates of strain and group relationships, emphasizing the extreme heterogeneity of the groups.
Keyword(s):
2014 ◽
Vol 2014
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pp. 1-10
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2021 ◽
pp. 154851292110286
Keyword(s):
2014 ◽
Vol 960-961
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pp. 621-624