Milk Component(s) Inhibitory to Bacillus stearothermophilus
Open Access
- 1 July 1966
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 49 (7) , 751-756
- https://doi.org/10.3168/jds.s0022-0302(66)87940-7
Abstract
The growth of Bacillus stearo-thermophilus was inhibited by raw or mildly heated milks; however, the growth of Bacillus subtilis was not inhibited under the same conditions. A microbiological assay for the determination of inhibitor concentrations was developed. After fractionation of the milk, the major portion of the total inhibitory activity remained with the acid-insoluble (pH 4.6) fraction, indicating that the milk component (s) which inhibits B. stearothermophilus is. or is associated with, the casein fraction.This publication has 7 references indexed in Scilit:
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