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The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. I. Growth in a Synthetic Medium¹

Oregon Agricultural Experiment Station, Corvallis

ABSTRACT

The use of reconstituted nonfat milk solids for the growth of lactic cultures has provided greater uniformity in composition of culture medium than is true of selected whole milk or skimmilk (5). Yet day to day variations in the rate of growth of such cultures still are encountered. Cultures also frequently show a gradual loss in activity, which suggests some shift in the nutritional requirement of strains comprising the culture. Another possibility is that even high-grade fresh or reconstituted milk may be deficient in some nutrients essential for active growth of some organisms.

The ultimate purpose of this investigation was to determine whether or not milk as used for starter cultures provided all the nutrients required for active growth of various strains of Streptococcus lactis and Streptococcus cremoris isolated from different sources. An attempt also was made to determine the difference in nutritional requirements between fast and slow strains. The factors which cause fast acid production and proper flavor development in a starter may be due to several essential metabolites which in some instances may be present in suboptimal amounts or unavailable in milk for certain strains of lactic streptococci.

¹ Published as Technical Paper no. 750 with the approval of the Director of the Oregon Agricultural Experiment Station. Contribution of the Department of Bacteriology.

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