Author:
Garvie Ellen I.,Mabbitt L. A.
Abstract
The rate of acid production by a slow variant ofStreptococcus cremorisin 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.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
51 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献