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Les Bacteries Lactiques et les Laits Fermentes

E. Brochu, R. Riel, and C. Vezina. Monograph 3, Reeherches Agronomiques, Le Conseil des Reeherches Agricoles, Ministere de l'Agriculture de la Province de Quebec. 225 pp. 1959

University of Illinois, Urbana

ABSTRACT

The first section of this monograph dealt with the influence of ten different lactic acid bacteria, a yogurt culture, and a kefir culture on the vitamin content of milk. The vitamins included thiamin, riboflavin, nicotinic acid, pantothenic acid, and ascorbic acid. The authors generally observed an initial drop in the vitamin content of the milk after the addition of the test microorganisms. Then, there was usually an increase in vitamin content with further incubation. The magnitude of the drop and of the recovery of the vitamins in milk varied greatly both with the vitamin studied and with the test organism.

A study of the bacteriostatic and bacteriocidal properties of fermented milks, including yogurt, buttermilk, acidophilus milk, and kefir, comprised the second section of this monograph. The authors concluded that the bacteriostatic properties of the fermented milks against 19 different assay organisms could be accounted for by the lactic acid formed.