Identification of compounds causing symbiotic growth ofStreptococcus thermophilusandLactobacillus bulgaricusin milk

Abstract

SummaryStrains ofLactobacillus bulgaricusandStreptococcus thermophilusisolated 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 theL. bulgaricuscultures that promoted more rapid acid production byStr. thermophilus. The active factors were identified as glycine and histidine.