Coliform bacteria had previously been isolated as the dominant psychrophilic types from numerous samples oI' dairy products after storage at 4 C. for 1 wk. The 61 cultures were characterized according to their biochemical activities and, where possible, classified by species. As a group they showed tendencies toward more marked proteolyric activity and less gas production from lactose than would be expected of coliforms.
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Schultze et al. (1960) studied this question.
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