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.

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.

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 Selection of the StrainLactobacillus acidophilusATCC 43121 and Its Application to Brewers’ Spent Grain Conversion into Lactic Acid

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Rossana Liguori ◽  
Carlos Ricardo Soccol ◽  
Luciana Porto de Souza Vandenberghe ◽  
Adenise Lorenci Woiciechowski ◽  
Elena Ionata ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Yeast Extract ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Synthetic Medium ◽  
Glucose Consumption ◽  
Acid Yield ◽  
Aqueous Ammonia Soaking ◽  
Spent Grain ◽  
Selection Of

SixLactobacillusstrains were analyzed to select a bacterium for conversion of brewers’ spent grain (BSG) into lactic acid. Among the investigated strains,L. acidophilusATCC 43121 showed the highest yield of lactic acid production (16.1 g/L after 48 hours) when grown in a synthetic medium. It was then analyzed for its ability to grow on the hydrolysates obtained from BSG after acid-alkaline (AAT) or aqueous ammonia soaking (AAS) pretreatment. The lactic acid production byL. acidophilusATCC 43121 through fermentation of the hydrolysate from AAS treated BSG was 96% higher than that from the AAT treated one, although similar yields of lactic acid per consumed glucose were achieved due to a higher (46%) glucose consumption byL. acidophilusATCC 43121 in the AAS BSG hydrolysate. It is worth noting that adding yeast extract to the BSG hydrolysates increased both the yield of lactic acid per substrate consumed and the volumetric productivity. The best results were obtained by fermentation of AAS BSG hydrolysate supplemented by yeast extract, in which the strain produced 22.16 g/L of lactic acid (yield of 0.61 g/g), 27% higher than the value (17.49 g/L) obtained in the absence of a nitrogen source.

Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 351-355 ◽  
Author(s):  
Marina Diana ◽  
Alba Tres ◽  
Joan Quílez ◽  
Marta Llombart ◽  
Magdalena Rafecas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
High Gamma ◽  
Selection Of

Screening and selection of media components for lactic acid production using Plackett–Burman design

1998 ◽  
Vol 19 (1) ◽  
pp. 61-65 ◽  
Author(s):  
S. Krishnan ◽  
S. G. Prapulla ◽  
D. Rajalakshmi ◽  
M. C. Misra ◽  
N. G. Karanth
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Burman Design ◽  
Plackett Burman Design ◽  
Selection Of

scholarly journals Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 42
Author(s):  
Lucie Farrera ◽  
Alexandre Colas de la Noue ◽  
Caroline Strub ◽  
Benjamin Guibert ◽  
Christelle Kouame ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Acetic Acid Bacteria ◽  
Intraspecific Diversity ◽  
Cocoa Bean ◽  
Acetic Acid Production ◽  
Cocoa Bean Fermentation ◽  
The Impact ◽  
Selection Of

Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production. They initiate the development of some of the flavor precursors that are necessary for the organoleptic quality of cocoa, and for the beans’ color. The development of starter cultures with local strains would enable the preservation of the microbial biodiversity of each country in cocoa-producing areas, and would also control the fermentation. This approach could avoid the standardization of cocoa bean fermentation in the producing countries. One hundred and thirty acetic acid bacteria were isolated from three different cocoa-producing countries, and were identified based on their 16S rRNA gene sequence. The predominate strains were grown in a cocoa pulp simulation medium (CPSM-AAB) in order to compare their physiological traits regarding their specific growth rate, ethanol and lactic acid consumption, acetic acid production, and relative preferences of carbon sources. Finally, the intraspecific diversity of the strains was then assessed through the analysis of their genomic polymorphism by (GTG)5-PCR fingerprinting. Our results showed that Acetobacter pasteurianus was the most recovered species in all of the origins, with 86 isolates out of 130 cultures. A great similarity was observed between the strains according to their physiological characterization and genomic polymorphisms. However, the multi-parametric clustering results in the different groups highlighted some differences in their basic metabolism, such as their efficiency in converting carbon substrates to acetate, and their relative affinity to lactic acid and ethanol. The A. pasteurianus strains showed different behaviors regarding their ability to oxidize ethanol and lactic acid into acetic acid, and in their relative preference for each substrate. The impact of these behaviors on the cocoa quality should be investigated, and should be considered as a criterion for the selection of acetic acid bacteria starters.

scholarly journals Evaluation of growth of Chlorella ellipsoidea in different culture media

2015 ◽  
Vol 4 (2) ◽  
pp. 6-10
Author(s):  
F Jahan ◽  
MS Rahman ◽  
MA Hossain
Keyword(s):  
Cell Density ◽  
Culture Media ◽  
Soil Extract ◽  
Total Alkalinity ◽  
Algal Culture ◽  
Chlorella Ellipsoidea ◽  
Maximum Cell Density ◽  
Inorganic Medium ◽  
Maximum Cell ◽  
Cell Densities

An experiment was conducted to evaluate the growth of Chlorella ellipsoidea in three different media viz,. medium I (pulse bran), medium II (soil extract) and medium III (inorganic) under the natural environmental conditions. The alga, C. ellipsoidea, reached maximum cell density of 56.32 × 106 cells ml-1 in 10 days in medium I (pulse bran), maximum cell density of 102.99 × 106 cells ml-1 in 11 days in medium II (soil extract) and maximum cell density of 64.23 × 106 cells ml-1 in 12 days in medium III (inorganic medium). The ranges of water temperature, air temperature and light intensity were 22 to 32ºC, 22 to 34ºC and 2.11 to 4.31 (× 103) lux, respectively during the culture period. The average sunshine period was 7.65 ± 1.57 hours. Total alkalinity, free CO2, pH, NO3-N, PO4- P of algal culture medium I, medium II and medium III were 220, 200 and 150 mg L-1 ; 26, 9 and 19 mg L-1; 7.9, 7.6 and 7.5; 45, 45 and 133.33 mg L-1; 10.9, 15.1 and 37.06 mg L-1, respectively. Cell densities of cultures of C. ellipsoidea under three treatments I, II and III, it can be concluded that cell densities under 3 treatments are significantly different (F=39.78) and treatment II (soil extract medium) is the best for algal (C. ellipsoidea) culture among three treatments. DOI: http://dx.doi.org/10.3329/ijarit.v4i2.22636 Int. J. Agril. Res. Innov. & Tech. 4 (2): 6-10, December, 2014

Lactic Acid Production in Milk Containing Cleaning or Sanitizing Compounds

1984 ◽  
Vol 47 (3) ◽  
pp. 197-199 ◽  
Author(s):  
MICHAEL B. LIEWEN ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Ammonium Chloride ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Titratable Acid ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Dry Milk

Sterile reconstituted nonfat dry milk containing 0.1% (v/v) each of 19 cleaning or sanitizing compounds intended for use on dairy farms or in milk factories was inoculated with Streptococcus lactis 4175, Streptococcus cremoris C-13, Streptococcus thermophilus ST4 or Lactobacillus bulgaricus. Milk then was incubated at 32°C for 12 h and pH and titratable acid were determined. Five products (alkaline inflation cleaner, hypochlorite sanitizer-farm use, isopropanol udder wash, ammonium chloride detergent-factory use, alkaline cleaner A-factory use) were inhibitory to at least three of the four lactic acid bacteria at the 0.1% concentration. These were then tested at 0.050, 0.025, 0.012 and 0.006% concentrations. Of the five products, only the isopropanol udder wash (at all four concentrations) inhibited S. lactis and S. cremoris. The isopropanol udder wash at all four concentrations and the ammonium chloride cleaner at 0.050% inhibited L. bulgaricus. S. thermophilus was inhibited by the isopropanol udder wash at 0.050%, whereas the alkaline cleaner A-factory use, at 0.050 and 0.025%, may have been mildly stimulatory to acid production by this bacterium.

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