Some observations on slow and fast acid-producing variants of strains of Streptococcus cremoris and Str. lactis used as cheese starters

Author:

Garvie Ellen I.

Abstract

Improved growth of Streptococcus cremoris 924 was obtained in the presence of CO2.When fast and slow acid-producing variants of Str. cremoris 924 were mixed and the mixture subcultured daily the resulting cultures were all active acid producers, irrespective of the initial ratio of fast to slow cells. A balance is established between the two types of cell; probably this will vary with the cultural conditions and vary between strains of Str. cremoris and Str. lactis for any particular conditions of maintenance.Providing the strains are correctly selected, single-strain starter cultures can be maintained by daily subculture in litmus milk, apparently indefinitely. Activity varies with the present method within wide limits and this variation seems to be a function of the culture.Freeze drying is a satisfactory method of maintaining active single-strain starters.The author wishes to thank Miss Shelagh Gibbs for technical assistance, Miss H. R. Chapman for making the cheese, and Messrs. Cow and Gate, Ltd., for supplying the dried milk powder for these experiments.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Cited by 13 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

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3