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220. The nutritional requirements of the lactic acid bacteria

Published online by Cambridge University Press:  01 June 2009

J. G. Davis
J. G. Davis
Affiliation:
The National Institute for Research in Dairying, University of Reading
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Extract

1. Sucrose and maltose behaved like dextrose, only more specifically in relation to type, in acclerating the rate of growth of lactic acid bacteria in milk. Sucrose was greatly superior to maltose but was never superior to dextrose.

2. Citrate was without significant effect.

3. The sterilization of yeast and dextrose in the medium produced a medium superior to milk + separately heated yeast and dextrose for Streptococcus III. For other types marked differences were not observed.

4. The plant extracts used were found to fall into the following order of ability to accelerate growth: yeast autolysed for 6 days, malt = beer wort, potato, alfalfa, carrot, tomato, clover, yeast autolysed for 2 days, and bean. Malt and beer wort were superior to yeast for some group III organisms.

5. Malt extract and beer wort contain growth factors for some lactic acid bacteria that are not present, or are present only to a small extent in yeast.

6. Alfalfa and clover appear to contain substances specifically stimulating gas production for group III types, especially the streptococci.

7. Normal variations in the content of vitamins B1 and B2 and co-carboxylase in milk do not appear to affect the rate of growth of starter organisms.

Type
Original Articles
Information
Journal of Dairy Research , Volume 10 , Issue 2 , May 1939 , pp. 186 - 195
Copyright
Copyright © Proprietors of Journal of Dairy Research 1939

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References

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