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Effect of the addition of extracts of thermophilic lactobacilli on acid production by Streptococcus thermophilus in milk

Published online by Cambridge University Press:  01 June 2009

Denis H. Hemme ,
Véronique Schmal  and
Jean E. Auclair
Denis H. Hemme
Affiliation:
Institut National de la Recherche Agronomique, CNRZ, F 78350 Jouy-en-Josas, France
Véronique Schmal
Affiliation:
Institut National de la Recherche Agronomique, CNRZ, F 78350 Jouy-en-Josas, France
Jean E. Auclair
Affiliation:
Institut National de la Recherche Agronomique, CNRZ, F 78350 Jouy-en-Josas, France
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Summary

Soluble extracts of 20 strains of thermophilic lactobacilli (Lactobacillus helveticus, L. lactis and L. bulgaricus) were prepared and added to milk for the culture of 10 strains of Streptococcus thermophilus. Acid production was stimulated in 64·5% of cases for 9 of these 10 strains. The L. helveticus extracts were the most stimulatory, but the same extracts did not always strongly stimulate each strain of Str. thermophilus. The stimulatory effects observed varied with the volume of extract and the strain of Str. thermophilus. The exception was Str. thermophilus 385, which was never stimulated. The stimulatory effects observed were due to aminopeptidases present in the lactobacillus extracts and were not related to a general caseinolytic activity. The possible addition of such extracts to milk for cooked hard cheese is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 48 , Issue 1 , February 1981 , pp. 139 - 148
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

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