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An Associative Study of Strept. Lacticus and B. Subtilis in Milk

Department of Microbiology, Agricultural Experiment Station, Amherst, Massachusetts

ABSTRACT

There is well-known evidence in the literature (1) of bacteriology that concerns the growth of several microörganisms together in the same medium. In such associative growth the development of each organism is likely to be influenced by the development of the others; the life curve of each will probably vary from the natural life curve of the organisms in pure culture. Since milk ordinarily contains a comparatively large number of microorganisms of various species, and is both an excellent food and a liquid, thereby offering a maximum chance for diffusion, it would seem that the natural interrelations of associative development would be as evident in milk as anywhere. Thus, with the purpose of studying the possibilities of associative growth in the lactic acid fermentation in milk, a typical strain of Strept. lacticus, isolated from the local dairy starter, and B. subtilis, obtained from the American Museum of Natural History, were grown together.