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Associative Growth of Lactic Acid Bacteria in Cabbage Juice
Author(s) -
YILDIZ FATIH,
WESTHOFF DENNIS
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.tb15397.x
Subject(s) - leuconostoc mesenteroides , lactobacillus brevis , food science , lactic acid , lactobacillus plantarum , chemistry , bacteria , lactobacillus , fermentation , leuconostoc , biology , genetics
Combinations of Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus cerevisiae , and Lactobacillus plantarum were grown in sterile cabbage juice broth. The effects of culture interactions were determined by lag times, generation times, pH change, and total acidity measurements. Fresh filter‐sterilized cabbage juice was a better medium than autoclaved cabbage juice, or refrigerated filter‐sterilized cabbage juice. The addition of NaCl (2.25%) had a minimal effect on the cultures, except for L. mesenteroides , which was inhibited. In paired association studies, L. mesenteroides was inhibited by all the other cultures, conversely, L. plantarum and L. brevis benefited from most of the culture interactions.