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- M. M. Peebles
- Department of Food Science, North Carolina State University, Raleigh, North Carolina 27607
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- S. E. Gilliland
- Department of Food Science, North Carolina State University, Raleigh, North Carolina 27607
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- M. L. Speck
- Department of Food Science, North Carolina State University, Raleigh, North Carolina 27607
書誌事項
- 公開日
- 1969-06
- 権利情報
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- https://journals.asm.org/non-commercial-tdm-license
- DOI
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- 10.1128/am.17.6.805-810.1969
- 公開者
- American Society for Microbiology
この論文をさがす
説明
<jats:p> Single-strain cultures of <jats:italic>Streptococcus cremoris</jats:italic> were grown in a semisynthetic medium with automatic <jats:italic>p</jats:italic> H control. After centrifugation, the cells were resuspended in sterile nonfat milk (2% of the original volume). There was no significant difference in the maximum population attained when cultures were grown at <jats:italic>p</jats:italic> H values of 5.5, 6.0, or 6.5 with sodium hydroxide as the neutralizer. With ammonium hydroxide as the neutralizer, maximum populations obtained were increased about twofold. In most cases, the acid-producing ability of the culture concentrates was comparable to that of fresh-milk cultures. There was some variation among strains of <jats:italic>S. cremoris</jats:italic> with respect to the effects of different neutralizers and levels of <jats:italic>p</jats:italic> H control on the biological activity of the culture concentrates. The culture concentrates were stored in liquid nitrogen for as long as 231 days without significant loss in biological activity. </jats:p>
収録刊行物
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- Applied Microbiology
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Applied Microbiology 17 (6), 805-810, 1969-06
American Society for Microbiology