Dissociants of Lactobacilli

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Abstract
Cultures of Ladobacillus bulgaricus, L. helveticus, and L. lactis, purified by single cell procedures, and a culture of L. casei, purified by a colony isolation, were subjected to various treatments in attempts to induce dissociation. Physiol. differences between dissociants were detd. All cultures produced rough, smooth and intermediate types of colonies. The rough and smooth dissociants were stable when transferred every 12 hrs. at 37[degree] C; the intermediate types were unstable and gave intermediate, rough, and smooth colonies. Dissociation was reversible. Incubation below the optimum temp. favored development of the smooth type and above the optimum the rough type. Rough cultures showed long chains of organisms with few granules; smooth cultures gave short chains and many metachromatic granules. The min. temp. for growth was 3[degree]-6[degree] lower and the max. temp. 2[degree]-4.5[degree] lower for the smooth than for the rough cultures. The smooth cultures showed greater longevity at 4[degree] C with or without a film yeast, more proteolysis, and greater heat resistance than the rough cultures. The results indicate that the smooth dissociant might make a better starter culture for Swiss cheese than the rough or intermediate dissociants.

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