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Growth Stimulation of Lactobacillus casei by Sodium Citrate¹

Food Sciences Institute, Purdue University, West Lafayette, Indiana 47907

ABSTRACT

Addition of sodium citrate to broth medium resulted in significant stimulation to growth of Lactobacillus casei. The optimum concentration for stimulation was 12 to 18 µM/rnl of broth whereas 40 µM/ml or more was completely inhibitory to growth. Both MgS0₄ and CaCl₂ were stimulatory and each enhanced the stimulatory effect of citrate. Certain tricarboxylic acid cycle intermediates also stimulated growth, but their conversion to citrate may have accounted for this stimulation. Shaking of cultures and the addition of diacetyl had little effect on citrate induced growth stimulation. The results suggest the possible beneficial use of citrate in accelerating fermentations.

¹ Journal paper no. 3786, Purdue Agricultural Experiment Station. Supported in part by a grant from the Nutrition Foundation, Inc., and by a National Science Foundation Fellowship to the senior author.