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559. The inhibition of micro-organisms by raw milk: III. Distribution and properties of two inhibitory substances, lactenin 1 and lactenin 2

Published online by Cambridge University Press:  01 June 2009

J. E. Auclair
J. E. Auclair
Affiliation:
Station Centrale de Microbiologie et Recherches Laitières, I.N.R.A., Jouy-en-Josas (S. et O.) France*
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Extract

1. The L1 and L2 contents of a number of samples of bulk milk and milk from separate quarters of cows with and without infection have been determined. The milk of cows sensitive to mastitis has about the same content as the milk from resistant ones.

2. The effect of heat on L1 and L2 has been observed for various combinations of time and temperature. Heat treatment corresponding to the legal standards of pasteurization destroyed 50% L1, but did not affect L2.

3. The inhibitory action of L1 and L2 has been observed on several micro-organisms. All the organisms tested were sensitive to lactenin in sterilized milk. Stimulatory substances have been shown to interfere with the inhibition by lactenin.

4. The action of lactenin on the growth of Str. pyogenes has been studied. The effect of hydrogen peroxide on lactenin has been compared with that of cysteine.

Type
Original Articles
Information
Journal of Dairy Research , Volume 21 , Issue 3 , October 1954 , pp. 323 - 336
Copyright
Copyright © Proprietors of Journal of Dairy Research 1954

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References

REFERENCES

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