HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Ashton, D. H. Articles by Busta, F. F. Search for Related Content PubMed Articles by Ashton, D. H. Articles by Busta, F. F.

Milk Components Inhibitory to Bacillus stearothermophilus^{1, 2,}

Department of Food Science, North Carolina State University, Raleigh

ABSTRACT

The growth of Bacillus stearothermophilus NCA 1518 Smooth was inhibited by raw and mildly heated milks. Ten additional strains of thermophilic bacilli were surveyed for sensitivity to the inhibitory components in milk. Six strains were inhibited, two were unaffected, and two were stimulated by sodium caseinate. Inhibition, a property of all milks tested, was independent of stage of lactation and increased with the protein content. Upon fractionation of milk, the major portion of total inhibitory activity remained in the acid insoluble (pH 4.6) curd. Red protein prepared from the casein fraction of milk had a high specific inhibitory activity. Basic proteins and polypeptides such as protamine sulfate, calf thymus histone, and poly-L-lysine also inhibited the test organism.

¹ Paper no. 2511 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh, North Carolina.

² This investigation was supported in part by Public Health Service Research Grant UI-00126 from the National Center for Urban and Industrial Health.

³ Present address: Dairy Products Laboratory, Agricultural Research Service, Washington, D.C.

⁴ Present address: Department of Food Science and Industries, University of Minnesota, St. Paul.