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Lactose Hydrolysing Enzymes in Streptococcus lactis and Streptococcus cremoris and also in some other Species of Streptococci
Author(s) -
FARROW J. A. E.
Publication year - 1980
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.1365-2672.1980.tb04724.x
Subject(s) - lactose , streptococcus thermophilus , microbiology and biotechnology , starter , streptococcaceae , enzyme , galactose , streptococcus , biology , bacteria , fermentation starter , food science , fermentation , beta galactosidase , biochemistry , lactobacillus , lactic acid , antibiotics , escherichia coli , genetics , gene
Two types of Streptococcus lactis could be identified: cheese starter strains, which contain β‐phosphogalactosidase and ferment lactose rapidly to lactate, and non‐dairy strains, which contain both β‐galactosidase and β‐phosphogalactosidase and ferment lactose slowly to a variety of end products. All strains had homolactic glucose fermentations and heterolactic galactose fermentations. Other species of streptococci were examined for lactose hydrolysing enzymes and found to contain β‐phosphogalactosidase, except Strep, thermophilus and Strep. faecium which had high levels of β‐galactosidase. Discrepancies were found in the lactose hydrolysing enzymes content when the cells were treated in different ways.