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A STUDY OF A GRAM‐POSITIVE COCCUS RESPONSIBLE FOR ROPINESS AND VISCOSITY IN MALT WORT
Author(s) -
HOPTON J. W.,
HALL A. N.
Publication year - 1959
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1959.tb04606.x
Subject(s) - maltose , sucrose , fructose , raffinose , food science , chemistry , sugar , coccus (insect) , fermentation , biochemistry , biology , botany
SUMMARY: A Gram‐positive coccus with the properties typical of pediococci produced a ropy, viscous growth in malt wort. Nutritional studies in the media of Dunn et al. (1947) showed pantothenic acid to be required by the organism but growth occurred in the complete medium only when a trace of malt wort was present. Seven other vitamins tested were not necessary for growth. In a medium consisting of mineral salts, glucose and alcoholic extracts of peptone and yeast autolysate the organism grew well and the viscosity of the medium increased. Higher viscosities were attained when the buffering capacity of the medium was increased either by raising the concentrations of the alcoholic extracts or by adding sodium acetate. The material responsible for the viscosity was produced in small amounts only and appeared to be a mucopolysaccharide. The only sugar obtained on hydrolysis of this material was glucose. Fructose, maltose, sucrose and raffinose were all fermented by the organism but only in media containing maltose was the increase in viscosity comparable with that attained in a glucose‐containing medium.