Characterization of an Inhibitor for Lactobacillus bulgaricus in Tomato Juice-Reference-Cited by-同舟云学术

Characterization of an Inhibitor for Lactobacillus bulgaricus in Tomato Juice

Published:1968-08 Issue:8 Volume:16 Page:1220-1224
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Cogan T. M.¹,Gilliland S. E.¹,Speck M. L.¹

Affiliation:

1. Department of Food Science, North Carolina State University, Raleigh, North Carolina 27607

Abstract

Tomato juice (serum) added to milk in high concentration caused inhibition of acid production by Lactobacillus bulgaricus . The inhibitor was partially purified by adsorption on charcoal. Further isolation and purification involved paper chromatography in two different solvent systems. Ultraviolet-absorption spectra and thin-layer chromatography were used in characterization studies. The inhibitor was found to be a xylose- and adenine-containing nucleotide.

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.16.8.1220-1224.1968

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