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319. The formation of carbon dioxide by lactic acid bacteria and Bacillus licheniformis and a cultural method of detecting the process

Published online by Cambridge University Press:  01 June 2009

T. Gibson  and
Y. Abdel-Malek
T. Gibson
Affiliation:
Bacteriology Department, College of Agriculture, Edinburgh
Y. Abdel-Malek
Affiliation:
Bacteriology Department, College of Agriculture, Edinburgh
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Extract

The amount of CO2 formed during the fermentation of sugars by the heterofermentative lactic acid bacteria depends on several factors:

(1) The sugar fermented. Gas is produced more readily from glucose than from lactose, even in the case of active lactose fermenters.

(2) The reaction and the buffering capacity of the medium. The optimum initial reaction of the medium is approximately pH 7 and the greater the buffering capacity the more active is the gas production.

(3) Factors which occur in plant juices and yeast. They may promote gas formation without increasing cell proliferation and apparently have a specific activating effect on the mechanism of the fermentation.

(4) The concentration of sugar, the optimum being about 5%.

The formation of CO2 by Bacillus licheniformis is influenced in a similar way, but in this case the optimum initial reaction of the medium is in the region of pH 8–9 and the factors of (3) have little effect.

Type
Original Articles
Information
Journal of Dairy Research , Volume 14 , Issue 1-2 , March 1945 , pp. 35 - 44
Copyright
Copyright © Proprietors of Journal of Dairy Research 1945

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References

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