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49. The Influence of Bacilli of the Colon Group on the Production of Acid by Lactic Streptococci in Milk

Published online by Cambridge University Press:  01 June 2009

H. R. Whitehead  and
G. A. Cox
H. R. Whitehead
Affiliation:
Dairy Research Institute (N.Z.), Massey Agricultural College, Palmerston North, New Zealand.
G. A. Cox
Affiliation:
Dairy Research Institute (N.Z.), Massey Agricultural College, Palmerston North, New Zealand.
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Extract

1. Colon bacilli grown in milk for from 3 to 16 hours partially inhibit the subsequent formation of acid by lactic streptococci.

2. The inhibition is not entirely accounted for by the increased hydrogenion concentration nor by the lactic acid produced by the colon bacilli. Other substances which have a retarding influence on the streptococci are evidently formed in milk cultures of colon bacilli. The action of these substances is not significantly modified by heating at 75°C. for one hour.

3. The possible practical significance of the phenomenon is discussed.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 4 , Issue 1 , December 1932 , pp. 74 - 80
Copyright
Copyright © Proprietors of Journal of Dairy Research 1932

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References

REFERENCES

(1) Cox, and Whitehead, (1930). J. Dairy Res. 2, 164.CrossRefGoogle Scholar
(2) Winslow, and Falk, (1923). J. Bact. 8, 215.CrossRefGoogle ScholarPubMed
(3) Van Dam, (1928). Le Lait, 8, 897.CrossRefGoogle Scholar