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637. Acid production in milk by starter cultures—The effect of peptone and other stimulatory substances

Published online by Cambridge University Press:  01 June 2009

Ellen I. Garvie  and
L. A. Mabbitt
Ellen I. Garvie
Affiliation:
National Institute for Research in Dairying, University of Reading
L. A. Mabbitt
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

The rate of acid production by a slow variant of Streptococcus cremoris in milk was raised to that of the fast parent strain when peptone or acid hydrolysed peptone were added. Lactose utilization was similarly affected. However, the stimulation took place without any change in the rate of growth. Other sources of available nitrogen gave similar results.

It is concluded that the change from a fast to a slow culture which occurs on continued transfer is due to the loss of ability to utilize the nitrogen compounds of milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 3 , October 1956 , pp. 305 - 314
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

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References

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