Factors which increase acid production in milk by lactobacilli.
نویسندگان
چکیده
The stimulation by yeast extract of acid production in milk by various lactobacilli was studied. It was found that supplementing milk with purine and pyrimidine bases and amino acids allowed nearly maximal acid production by Lactobacillus bulgaricus strain 7994, L. acidophilus 4796, 4356, and 4357, and L. leichmannii 326 and 327. Further supplementation with deoxyribotides allowed maximal acid production by L. acidophilus 204, but L. acidophilus 207 required adenosine or adenylic acid. L. casei strain 7469 showed no appreciable response to the amino acids or purine and pyrimidine bases, and is presumed to require an unidentified factor in corn steep liquor.
منابع مشابه
Biological response of lactic streptococci and lactobacilli to catalase.
Addition of catalase to milk cultures of lactic streptococci resulted in increased rates of acid production, although it had no effect on cultures of lactobacilli. Milk cultures of both streptococci and lactobacilli produced detectable amounts of peroxide, which reached a maximum level in the early period of acid production followed by a drastic decrease as the acid production increased. Pyruva...
متن کاملInfluence of Whey, Whey Component and Malt on the Growth and Acids Production of Lactobacilli in Milk
Horáčková Š., Sedláčková P., Sluková M., Plocková M. (2014): Influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk. Czech J. Food Sci., 32: 526–531. The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus a...
متن کاملFermentative Lactic Acid Production by Lactobacilli: Moser and Gompertz Kinetic Models
Lactic acid production in a batch submerged fermentation process by five Lactobacilli: bulgaricus, casei, lactis, delbrueckii and fermentum in lactose fortified whey culture were investigated. Kinetic behavior of Lactobacilli growth rate and lactose utilization was studied based on the Moser and Gompertz kinetic models. Trendline tool in Excel software was applied for fitness assessment of the ...
متن کاملDetermination the number of Lactic Acid Bacteria and Yeasts in the combination of traditional yoghurts of villages of East-Azerbaijan- province
Abstract Background and objectives: Yoghurt is a milky, fermented and semi-solid production that is produced by Microorganism starters. These microorganisms are known as lactic acid bacteria, which are responsible for the formation of the tissue, scent and flavor of yoghurt. Their presence in digestive system makes people healthy. The aim of this study was determination of the number of Lactic ...
متن کاملIncidence of Virulence Determinants and Antibiotic Resistance in Lactic Acid Bacteria Isolated from Iranian Traditional Fermented Camel Milk (Chal)
Lactic acid bacteria, including lactobacilli, enterococci, leuconostoc and weissella species isolated from Iranian traditional fermented camel milk (Chal) were assessed for the incidence of virulence determinants (gelE, efaAfm, efaAfs, ace, espfs, cylM, cylA and cylB), sensitivity to various antibiotics and virulence phenotypes. The incidence of virulence genes was determined by polymerase cha...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Applied microbiology
دوره 11 شماره
صفحات -
تاریخ انتشار 1963