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Journal of Dairy Science Vol. 54 No. 12 1784-1789
© 1971 by American Dairy Science Association ®
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Stimulation of the Rate of Acid Production by Lactobacilli in Media Containing a Capsular Substance from Micrococci

K. R. Nath and R. A. Ledford

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

Acid production in milk by 13 of 14 lactobacilli isolated from Cheddar cheese was stimulated by the addition of capsular material from micrococci. Capsular preparations from 18 micrococci isolated from the same Cheddar cheese stimulated acid production of a Lactobacillus isolate. These capsular preparations also stimulated acid production by lactic streptococci as well as Streptococcus thermophilus. They contained sialic acid, N-acetylhexosamine and riboflavin. The stimulatory factor was heat stable.






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Copyright © 1971 by the American Dairy Science Association ®.