Hostname: page-component-78c5997874-xbtfd Total loading time: 0 Render date: 2024-11-08T10:28:37.747Z Has data issue: false hasContentIssue false
  • English
  • Français

692. The influence of carbon dioxide on the growth of lactic streptococci

Published online by Cambridge University Press:  01 June 2009

H. R. Whitehead ,
P. A. Jones  and
P. S. Robertson
H. R. Whitehead
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
P. A. Jones
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
P. S. Robertson
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Extract

The initial rate of growth of Str. lactis and Str. cremoris in skim-milk depends upon the proportion of CO2 present in solution. When CO2 is constantly swept from the milk medium by a stream of CO2-free gas all strains show a very prolonged lag period. They eventually emerge from this lag period after more than 8 hr. and grow well enough to coagulate the milk within 24 hr. For optimal initial growth the lactic streptococci require the presence in solution in the milk of proportions of CO2 within the range 0·2 and 2·3% by volume. Some strains have a higher CO2 requirement within this range than others. Skim-milk after sterilization contains less than the optimum proportion of CO2 for many strains of lactic streptococci.

Yeast extract in a proportion of about 0·5% can substitute for CO2 in skim-milk.

The periodic inversion of cultures in plain skim-milk reduces the initial rate of growth of some of the streptococci, particularly those which form long chains. The reason for this is unknown. It does not occur when yeast extract is present.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 1 , February 1958 , pp. 24 - 31
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Huddleston, I. F. (1921). Cornell Vet. 11, 210.Google Scholar
(2)Valley, G. & Rettger, L. F. (1927). J. Bact. 12, 101.CrossRefGoogle Scholar
(3)Briggs, Mary (1953). J. gen. Microbiol. 9, 234.CrossRefGoogle Scholar
(4)Gladstone, G. P., Fildes, P. & Richardson, G. M. (1935). Brit. J. exp. Path. 16, 335.Google Scholar
(5)Dagley, S. & Hinshelwood, C. N. (1938). J. Chem. Soc., part II, 1936.Google Scholar
(6)Ajl, S. J. & Werkman, C. H. (1949). J. Bact. 57, 579.CrossRefGoogle Scholar
(7)Gerhardt, P. & Wilson, J. B. (1950). J. Bact. 59, 311.CrossRefGoogle Scholar
(8)Tuttle, Dorothy M. & Scherp, H. W. (1952). J. Bact. 64, 171.CrossRefGoogle Scholar