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SUMMARY: The morphology, minimal nutritional requirements, and biochemical reactions of the lobster pathogen, Gaffkya homari, and of a tetracoccus found contaminating meat products were compared. The marine and terrestrial cocci were identical by the in vitro methods used. The validity of the genus Gaffkya is discussed. The 4 strains of micrococci herein studied had an unusual nitrogen requirement: all required glutamic acid as nitrogen source; substrates were not utilized in the absence of glutamate.
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