Journal of Applied Microbiology

doi: 10.1111/j.1365-2672.1969.tb02179.xpmid: N/A

Shewan, J. M.

doi: 10.1111/j.1365-2672.1969.tb02180.xpmid: 5791931

Peterson, J. E.

doi: 10.1111/j.1365-2672.1969.tb02181.xpmid: 5791935

Weeks, Owen B.

doi: 10.1111/j.1365-2672.1969.tb02182.xpmid: 5791930

Kühlwein, H.

doi: 10.1111/j.1365-2672.1969.tb02183.xpmid: 4978256

Schmidt‐Lorenz, W.

doi: 10.1111/j.1365-2672.1969.tb02184.xpmid: 5791932

Coucke, P.

doi: 10.1111/j.1365-2672.1969.tb02185.xpmid: 5791933

Anderson, J. I. W.; Conroy, D. A.

doi: 10.1111/j.1365-2672.1969.tb02186.xpmid: 5815479

Mitchell, T. G.; Hendrie, Margaret S.; Shewan, J. M.

doi: 10.1111/j.1365-2672.1969.tb02187.xpmid: 5791934

Bean, P. G.; Everton, J. R.

doi: 10.1111/j.1365-2672.1969.tb02188.xpmid: 5798111

The yellow‐orange chromogenic bacteria, commonplace in cannery environments, are capable of producing spoilage in a variety of presterilized milk‐based canned products. A wide range of cultures of these arbitrarily defined flavobacteria, including the particular food spoilage types, were subjected to taxonomic studies. A possible scheme permitting the grouping of spoilage from nonspoilage types is presented.