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Identification of compounds causing symbiotic growth of Streptococcus thermophilus and Lactobacillus bulgaricus in milk*

Published online by Cambridge University Press:  01 June 2009

Emma S. Bautista ,
R. S. Dahiya  and
M. L. Speck
Emma S. Bautista
Affiliation:
Department of Food Science, North Carolina State University, Raleigh
R. S. Dahiya
Affiliation:
Department of Food Science, North Carolina State University, Raleigh
M. L. Speck
Affiliation:
Department of Food Science, North Carolina State University, Raleigh
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Summary

Strains of Lactobacillus bulgaricus and Streptococcus thermophilus isolated 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 the L. bulgaricus cultures that promoted more rapid acid production by Str. thermophilus. The active factors were identified as glycine and histidine.

Type
Original Articles
Information
Journal of Dairy Research , Volume 33 , Issue 3 , October 1966 , pp. 299 - 307
Copyright
Copyright © Proprietors of Journal of Dairy Research 1966

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References

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