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Journal of Dairy Science Vol. 74 No. 9 2850-2854
© 1991 by American Dairy Science Association ®
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Formate Production by Streptococcus thermophilus Cultures

Pablo F. Perez 1, Graciela L. De Antoni 1, and M. Cristina Añon 1

1 Centro de Investigación y Desarrollo en Criotecnologia de Alimentos, Universidad Nacional de La Plata, calle 47 y 116 (1900), La Plata, Argentina

Formate production of three strains of Streptococcus thermophilus was studied in whole milk and 1.1.1 medium at 37 and 42°C. Results showed that formate production was dependent on strain, culture medium, and temperature. The kinetics of formate production suggest that production takes place during the late exponential and early stationary growth phases both in milk and 1.1.1 medium.

Key Words: formate • yogurt • Streptococcus thermophilus • fermented milks

Submitted on May 14, 1990
Accepted on February 25, 1991




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[Abstract] [Full Text] [PDF]


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Copyright © 1991 by the American Dairy Science Association ®.