CHEESE-RIPENING STUDIES: THE INFLUENCE OF THE CONFIGURATIONAL RELATIONS OF THE HEXOSES ON THE SUGAR-FERMENTING ABILITIES OF LACTIC ACID STREPTOCOCCI: A Preliminary Note

1936 ◽  
Vol 14b (9) ◽  
pp. 320-324 ◽  
Author(s):  
Olga Okulitch ◽  
Blythe Alfred Eagles
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Carbon Sources ◽  
Preliminary Note ◽  
Cheese Ripening ◽  
Inhibiting Effect ◽  
Streptococcus Cremoris ◽  
Gradual Loss ◽  
Metabolic Products ◽  
Produce Acid

The influence of the configurational relations of the hexoses on the ability of a Streptococcus cremoris strain to produce acid from lactose in milk and in broth has been studied.With casein digest broth as the nitrogen source, the organism was carried by serial transfers in 10 different carbon sources; at every transfer the cultures were inoculated from the sugar broths into milk, and the clotting times of the respective milk tubes determined.The carrying of the culture in sucrose, maltose, dextrin or starch has no influence on the acid-producing ability of the organism.Glucose, mannose, fructose, and salicin exhibit a marked inhibiting effect on the rate and amount of acid production in milk and in lactose broth.Although galactose and lactose fail to inhibit completely the activity of the organism, a restraining influence on acid production is to be observed. It is suggested that the inhibitory activity of glucose or one of its metabolic products may be a cause of the sudden or gradual loss of vitality in starters.

CHEESE-RIPENING STUDIES: THE INFLUENCE OF DIFFERENT EXTRACTS ON THE ACID PRODUCTION OF LACTIC ACID BACTERIA

1936 ◽  
Vol 14b (5) ◽  
pp. 139-150 ◽  
Author(s):  
Wilfrid Sadler ◽  
Blythe Alfred Eagles ◽  
John Francis Bowen ◽  
Alexander James Wood
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Vital Activity ◽  
Forage Crops ◽  
Forage Crop ◽  
Cheese Ripening ◽  
Streptococcus Cremoris ◽  
Broth Enrichment

The influence of different extracts on the acid production of two strains of Streptococcus cremoris and two of Betacoccus cremoris isolated from Kingston cheese has been studied.The enriching entity has no effect on acid production by Streptococci in sugar broth. Enrichment with yeast or alfalfa extract causes not only a marked increase in the acid production by Betacocci, but also a definite stimulating effect on the rate of acid production.Enriching milk with yeast or alfalfa extract has a marked stimulating effect on the vital activity of the Betacocci and of Streptococcus EMB1173, but is without influence on Streptococcus EMB1195. The response of culture EMB1173 is immediate and direct, but in the case of cultures EMB2168 and EMB2173 the action of the enriching entity is cumulative in its effect. Alfalfa extract would appear to provide, in the case of Betacoccus EMB2173, a stimulating influence not to be found in yeast extract.The influence of other forage crop enrichments on rate of acid production has also been studied. The factor or factors present in alfalfa and shown to exert a stimulating influence on the vital activity of the organisms are to be found to some extent in all forage crops investigated.

scholarly journals Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2018 ◽  
Vol 24 (2) ◽  
pp. 299-309 ◽  
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

scholarly journals Erratum: Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2019 ◽  
Vol 25 (3) ◽  
pp. 485-488
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

CHEESE-RIPENING STUDIES: Wildiers' Bios and the Lactic Acid Bacteria: THE FRACTIONATION OF BIOS FROM ALFALFA AND THE EFFECT OF THE FRACTIONS OBTAINED ON THE VITAL ACTIVITY OF THE BETACOCCI

1936 ◽  
Vol 14b (5) ◽  
pp. 151-154 ◽  
Author(s):  
Blythe Alfred Eagles ◽  
Alexander James Wood ◽  
John Francis Bowen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Vital Activity ◽  
Cheese Ripening

The influence of the Bios of Wildiers on the vital activity of two strains of Betacoccus cremoris has been studied. Alfalfa, yeast and tomatoes have been fractionated after the manner of Miller, and the effect of the respective Bios fractions on acid production determined. It has been shown that the Betacocci demand, for their most intensive metabolism, activators corresponding to those required by yeasts—Bios I, II A and II B.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria from Legume Soaking Water of Tempeh Productions

2020 ◽  
Vol 2 ◽  
pp. 00003
Author(s):  
Neysa Fitri Yudianti ◽  
Rini Yanti ◽  
Muhammad Nur Cahyanto ◽  
Endang Sutriswati Rahayu ◽  
Tyas Utami
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Carbon Sources ◽  
Starter Cultures ◽  
Jack Bean ◽  
Physiological And Biochemical Characteristics ◽  
Isolation And Characterization ◽  
Metabolic Activities ◽  
Produce Acid

<p><span>The aims of this study were to isolate lactic acid bacteria from legume soaking water and to examine their ability to grow and produce acid in jack bean milk. Lactic acid bacteria were isolated from legume soaking water in five tempeh productions in Special Province of Yogyakarta, Indonesia. The identification of <st1:stockticker w:st="on">LAB</st1:stockticker> was carried out based on morphological, physiological, and biochemical characteristics. Twenty-nine <st1:stockticker w:st="on">LAB</st1:stockticker> were obtained, and twelve isolates considered to be homo-fermentative types. Four of these homofermentative isolates which be able to grow at pH 4.4 were further examined of their ability to grow and produce acid in jack bean milk. Biochemical identification using <st1:stockticker w:st="on">API</st1:stockticker> 50 CH and 50 <st1:stockticker w:st="on">CHL</st1:stockticker> identified them as <i>Lactobacillus</i> sp. KKNB1, <i>L. plantarum</i> WGK3, <i>L. plantarum</i> WGK4, and <i>L. paracasei</i> WGK5. All those isolates were able to ferment jack bean milk which was marked by an increase of the number of cells (1.07-1.76 log cycle) and decrease of pH value in jack bean milk after fermentation at 37<sup>o</sup>C for 24 hours. It means that they could utilize carbon sources and other nutrients in jack bean milk for their growth and metabolic activities. Further study should be done to evaluate the possibility of these isolates for starter cultures in fermentation of jack bean milk.<o:p></o:p></span></p>

Starters and Bacteriophages in Lactic Acid Casein Manufacture

1975 ◽  
Vol 38 (5) ◽  
pp. 275-278 ◽  
Author(s):  
T. D. THOMAS ◽  
R. J. LOWRIE
Keyword(s):  
Lactic Acid ◽  
New Zealand ◽  
Acid Production ◽  
Continuous Selection ◽  
Streptococcus Cremoris ◽  
Selection For ◽  
The Individual ◽  
First Time ◽  
Selection Of

A controlled starter system was used for the first time in commercial lactic acid casein manufacture in New Zealand. Multiple starters of up to four components were constructed from 18 recently derived Streptococcus cremoris isolates which were not lysed by any of the phages in the collection of the New Zealand Dairy Research Institute. During the first season of casein manufacture, phages attacking 17 isolates were detected in the casein whey. Of these, 12 prevented adequate acid production by the appropriate host even at levels below 1 phage per 10 to 1000 ml in the milk before starter addition. In contrast, the first detected phages attacking the other five isolates did not significantly influence the rate of acid development; use of these starters continued until phages which eliminated acid production appeared. An alternative starter system based on the continuous selection of “phage-tolerant” cultures was investigated. Regular addition of whey, from previous manufacture, to the individual mother cultures of each component permitted long-term use of the multiple starter. This procedure of continued selection for phage-tolerant organisms has been used successfully for a complete season in a major casein factory.

Starters and Bacteriophages in Lactic Acid Casein Manufacture

1975 ◽  
Vol 38 (5) ◽  
pp. 269-274 ◽  
Author(s):  
T. D. THOMAS ◽  
R. J. LOWRIE
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Milk Proteins ◽  
Maximum Cell Density ◽  
Predominant Species ◽  
Streptococcus Cremoris ◽  
Maximum Cell ◽  
Cell Densities ◽  
Total Bacteria ◽  
Selection Of

The bacteriological composition and acid producing activity of mixed strain starters used for commercial lactic acid casein manufacture were investigated. Rates of acid production by mixed starters from eight New Zealand casein factories were similar under standard laboratory conditions. Streptococcus cremoris was the predominant species comprising some 70–90% of total bacteria in all but one mixed casein starter. Most isolates in a random selection of 160 individual S. cremoris colonies took longer than the parent mixed starter to coagulate autoclaved skimmilk at 22 C. More than half required 2–3 days and some up to 7 days of incubation, in contrast to the 17–20 h required by the mixed starters. Only 20% of the S. cremoris isolates had the coagulation times and reached maximum cell densities characteristic of the parent mixed cultures. The slow-coagulating isolates grew to only low population densities in milk although acid production continued in stationary-phase cultures. The maximum cell density and rate of acid production could be increased by culturing together with a fast-coagulating strain, by addition of hydrolysed milk proteins or amino acids. Whey samples from the casein precipitation silos of eight commercial factories were examined for bacteriophage. Virulent phages were found in all samples.

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