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Optimum Growth Parameters of Lactic Streptococci used for the Production of Concentrated Cheese Starter Cultures
Author(s) -
Cogan T. M.,
Buckley D. J.,
Condon S.
Publication year - 1971
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.1365-2672.1971.tb02299.x
Subject(s) - starter , aeration , food science , microbiology and biotechnology , lactococcus lactis , streptococcus , bacterial growth , streptococcaceae , lactic acid , biology , bacteria , chemistry , ecology , genetics , antibiotics
Summary. As a preliminary to producing continuous cultures of lactic streptococci, several parameters affecting growth rate in broth culture were studied. The optimum pH for growth of 3 strains was c. 6.4. The results indicate that continuous cultivation should not be done above c. 27° and that, in the case of Streptococcus lactis C10, excessive aeration should be avoided. Sparging with CO 2 was unnecessary and with N 2 was deleterious to growth.