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Journal of Dairy Science Vol. 49 No. 7 751-756
© 1966 by American Dairy Science Association ®
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Milk Component(s) Inhibitory to Bacillus stearothermophilus 1

F. F. Busta

Department of Food Science, North Carolina State University, Raleigh

ABSTRACT

The growth of Bacillus stearothermophilus was inhibited by raw or mildly heated milks; however, the growth of Bacillus subtilis was not inhibited under the same conditions. A microbiological assay for the determination of inhibitor concentrations was developed. After fractionation of the milk, the major portion of the total inhibitory activity remained with the acid-insoluble (pH 4.6) fraction, indicating that the milk component(s) which inhibits B. stearothermophilus is, or is associated with, the casein fraction.

FOOTNOTES

1 Contribution from the North Carolina Agricultural Experiment Station, Raleigh. Published with the approval of the Director of Research as paper no. 2062 of the Journal Series.






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Copyright © 1966 by the American Dairy Science Association ®.