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Salt stress on growth and acid production of Lactobacillus helveticus strain milano
Author(s) -
Roy D.
Publication year - 1991
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1991.tb00541.x
Subject(s) - lactobacillus helveticus , chloramphenicol , strain (injury) , lactose , chemistry , salt (chemistry) , growth medium , food science , bacteria , lactobacillaceae , biochemistry , microbiology and biotechnology , lactobacillus , biology , antibiotics , fermentation , organic chemistry , anatomy , genetics
The effect of the addition of chloramphenicol and various salts on growth and acid production of Lactobacillus helveticus strain milano has been investigated using lactose medium. Injection of chloramphenicol induced uncoupling of growth and acid production. Addition of high salt concentrations also resulted in growth inhibition whereas product formation continued. NaCl and CaCl 2 were more inhibitory to the growth of Lact. helveticus strain milano than KCl.