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257. The influence of various factors on the fermentation end-products of the heterofermentative lactobacilli

Published online by Cambridge University Press:  01 June 2009

C. C. Thiel
C. C. Thiel
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. The influence of temperature, oxygen tension, yeast autolysate and chalk on the production of by-products and the ratios of by-products formed to sugar utilized and lactic acid produced in milk by the lactobacilli has been investigated.

2. The total production of lactic acid is increased by the presence of chalk and “growth factors” but is not affected by temperature or oxygen tension. The ratio of lactic acid produced to sugar utilized is decreased at lower temperatures and increased by chalk but yeast autolysate and variation in oxygen tension give variable results.

3. The total production of acetic acid is increased by the presence of chalk, and “growth factors” and by anaerobic conditions. The ratios of acetic acid produced to sugar utilized and lactic acid formed are decreased by chalk and anaerobic conditions and there is a tendency for the ratios to be decreased by the presence of yeast and increased at lower temperatures.

4. The total production of alcohol is increased by anaerobiosis and also by the presence of chalk and yeast in the medium. The ratios of alcohol formed to sugar utilized and lactic acid produced is increased by anaerobic conditions, and chalk also tends to increase the relative amount of alcohol. Temperature and yeast autolysate have little effect.

5. Chalk is effective in maintaining the pH at a higher level during growth, but the influence of chalk on the ratios of by-products formed to sugar utilized is probably not entirely a pS. effect since the addition of talc to the medium has an equally strong influence in altering the relative production of lactic acid and alcohol.

6. It was previously shown for the heterofermentative streptococci that the Pasteur effect (suppression of alcoholic fermentation by respiration) is slight; similar results have been obtained with the heterofermentative lactobacilli.

Type
Original Articles
Information
Journal of Dairy Research , Volume 11 , Issue 2 , May 1940 , pp. 136 - 144
Copyright
Copyright © Proprietors of Journal of Dairy Research 1940

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References

REFERENCES

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