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Journal of Dairy Science Vol. 73 No. 4 894-899
© 1990 by American Dairy Science Association ®
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Associative Growth and Proteolysis of Streptococcus thermophilus and Lactobacillus bulgaricus in Skim Milk

S. N. Rajagopal 1 and W. E. Sandine 1

1 Department of Microbiology, Oregon State University, Corvallis 97331-3804

Proteolytic activities of nine strains of Streptococcus thermophilus and nine strains of Loctobacillus bulgaricus cultures incubated in pasteurized reconstituted NDM at 42°C as single and mixed cultures were studied. Lactobacilli were highly proteolytic (61.0 to 144.6 µg of tyrosine/ml of milk) and S. thermophilus were less proteolytic (2.4 to 14.8 µg of tyrosine/ml of milk). Mixed cultures, with the exception of one combination, liberated more tyrosine (92.6 to 419.9 µg/ml) than the sum of the individual cultures. Mixed cultures also produced more acid (lower pH). Of 81 combinations of L. bulgaricus and S. thermophilus cultures, only one combination was less proteolytic (92.6 µg tyrosine/ml) than the corresponding L. bulgaricus strain in pure culture (125 µg tyrosine/ml).

Key Words: Streptococcus thermophilus • Lactobacillus bulgaricus • proteolysis

Submitted on November 21, 1988
Accepted on October 16, 1989




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