Optimum Growth Parameters of Lactic Streptococci used for the Production of Concentrated Cheese Starter Cultures
- 1 June 1971
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 34 (2) , 403-409
- https://doi.org/10.1111/j.1365-2672.1971.tb02299.x
Abstract
Summary.: As a preliminary to producing continuous cultures of lactic streptococci, several parameters affecting growth rate in broth culture were studied. The optimum pH for growth of 3 strains was c. 6.4. The results indicate that continuous cultivation should not be done above c. 27° and that, in the case of Streptococcus lactis C10, excessive aeration should be avoided. Sparging with CO2 was unnecessary and with N2 was deleterious to growth.Keywords
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