Abstract
UNTIL some ten years ago, the genus Pediococcus was recognized only in the brewing industry, but strains of Pediococcus cerevisiae are now known to occur commonly in other food products1,2. It has been suggested that strains of the genus isolated earlier were not always correctly identified, and were classified as either leuconostocs or micrococci, according to their catalase reaction3. Therefore, any test which would help to identify the genus or the species Pediococcus cerevisiae would be useful. Felton and Niven4 suggested that a requirement for folinic acid might be a generic character of the pediococci. However, they examined only typical strains of Pediococcus cerevisiae and, while it is true that a majority have this requirement, strains without it are known5.
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GARVIE, E., GREGORY, M. Folinic Acid Requirement of Strains of the Genus Pediococcus . Nature 190, 563–564 (1961). https://doi.org/10.1038/190563a0
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DOI: https://doi.org/10.1038/190563a0
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