Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-11-30T05:08:14.718Z Has data issue: false hasContentIssue false
  • English
  • Français

Identification of compounds causing symbiotic growth of Streptococcus thermophilus and Lactobacillus bulgaricus in milk*

Published online by Cambridge University Press:  01 June 2009

Emma S. Bautista ,
R. S. Dahiya  and
M. L. Speck
Emma S. Bautista
Affiliation:
Department of Food Science, North Carolina State University, Raleigh
R. S. Dahiya
Affiliation:
Department of Food Science, North Carolina State University, Raleigh
M. L. Speck
Affiliation:
Department of Food Science, North Carolina State University, Raleigh
Get access Rights & Permissions [Opens in a new window]

Summary

Strains of Lactobacillus bulgaricus and Streptococcus thermophilus isolated from yoghurt culture were used to study the cause of the synergistic effect on acid production by mixtures of the 2 cultures. The beneficial effect was essentially limited to the gradual accumulation of factors in the L. bulgaricus cultures that promoted more rapid acid production by Str. thermophilus. The active factors were identified as glycine and histidine.

Type
Original Articles
Information
Journal of Dairy Research , Volume 33 , Issue 3 , October 1966 , pp. 299 - 307
Copyright
Copyright © Proprietors of Journal of Dairy Research 1966

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Breed, R. S., Murray, E. G. D. & Smith, N. R. (1957). Bergey's Manual of Determinative Bacteriology. Baltimore: The Williams and Wilkins Co.Google Scholar
Chebotarev, A. I. (1962). 16th Int. Dairy Congr. B, p. 339.Google Scholar
Elliker, P. R., Anderson, A. W. & Hannesson, G. (1956). J. Dairy Sci. 39, 1611.CrossRefGoogle Scholar
Hamdy, M. K., Harper, W. J. & Weiser, H. H. (1955). Appl. Microbiol. 3, 221.CrossRefGoogle Scholar
Katrandziev, K. (1954). Izv. Microbiol. Inst., Sof. 5, 341.Google Scholar
MacDonald, J. J. (1955). Can. J. Microbiol. 1, 653.CrossRefGoogle Scholar
Mair-Waldburg, H. (1953). 13th Int. Dairy Congr. 3, 1417.Google Scholar
Nachev, L. (1958). Izv. mikrobiol. Inst., Sof. 9, 183.Google Scholar
Nurmikko, V. & Karha, E. (1962). Ann. Acad. Sci. Fenn. 114, Ser. A, Sect. II.Google Scholar
Pette, J. W. & Lolkema, H. (1950 a). Ned. Melk- en Zuiveltijschr. 4, 197.Google Scholar
Pette, J. W. & Lolkema, H. (1950 b). Ned. Melk- en Zuiveltijschr. 4, 209.Google Scholar
Speck, M. L., McAnelly, J. K. & Wilbur, J. D. (1958). J. Dairy Sci. 41, 502.CrossRefGoogle Scholar