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Phosphated Milk Adversely Affects Growth, Cellular Morphology, and Fermentative Ability of Lactobacillus bulgaricus¹

Department of Food Science North Carolina State University, Raleigh 27650

ABSTRACT

The influence of phosphates upon acid production, growth, and cellular morphology of two strains of Lactobacillus bulgaricus was examined. Prior growth of these organisms in milk containing 1 to 2% phosphate or commercial phage inhibitory medium diminished acid production upon transfer to 11% nonfat milk solids. Decreased acid production was a consequence of growth inhibition by the presence of 1 to 2% phosphate in milk. Concomitant with growth inhibition, the cellular morphology of both L. bulgaricus 1243-F and 1489 was altered by propagation in milk containing 2 to 3% phosphate or commercial phage inhibitory medium. These organisms, which existed as short bacilloid rods when grown in 11% nonfat milk solids, grew as long chains of connected cells when cultivated in media containing phosphates. This alteration of cellular morphology was not reversed by one transfer through 11% nonfat milk solids, and curd formation by cells previously propagated through phosphated milk was affected adversely. The poor growth and alteration of cellular morphology by these organisms when propagated in phosphated milk directly reflect their requirement for calcium, manganese, and magnesium for proper growth and cell assembly.

¹ Research Number 8919 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh, NC 27650. The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Research Service of the products named nor criticism of similar ones not mentioned.

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