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Effect of Cultural Conditions and Media on the Antimicrobial Activity of Streptococcus Thermophilus
Author(s) -
RAO D. R.,
PULUSANI S. R.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04927.x
Subject(s) - streptococcus thermophilus , lactose , antimicrobial , incubation , food science , sugar , sucrose , chemistry , bacterial growth , microbiology and biotechnology , biology , fermentation , biochemistry , bacteria , lactobacillus , genetics
When Streptococcus thermophilus was grown in basal medium with or without fermentable carbohydrate (lactose, glucose or sucrose at 2% level), antimicrobial activity was detected only in the cell‐free medium and cells were free of any antimicrobial activity. Peanut milk, soymilk and basal medium with a fermentable sugar supported the production of antimicrobial compound(s) by S. thermophilus. Milk‐based medium did not appear to be a necessity for such activity. When tested independently, the optimum temperature for maximum production of antimocrobial activity by S. thermophilus in whole milk was 50°C while the optimum time of incubation was 48 hr. An initial pH of 6.0 resulted in maximum antimicrobial activity in basal medium with 2% lactose.