Trypticase-Soy Broth (TSB) was inoculated with Streptococcus
diacetilactis, incubated at 21C for 24 hours and centrifuged to remove
the cells. When the spent TSB was inoculated with Staphylococcus
aureus, it allowed 99.8% less growth than fresh TSB. If the spent
TSB were supplemented with 0.08 μg/ml of niacinamide, this inhibition...
A report in the literature suggesting that the use of cottage
cheese dressing cultured with S. diacetilactis would afford enhanced
flavor and shelf life in the finished product prompted this study to
examine reasons for its effectiveness. The method used involved
addition of a culture of S. diacetilactis 18-16 to...
This study involved an investigation of lactic streptococci which
had irreversibly lost ability to produce the high levels of acid in milk
necessary during the manufacture of certain fermented dairy products.
The slow acid producing mutants studied were obtained from
a normal acid producing strain by natural selection following induction...
Experiments were carried out to purify and characterize the
galactosidase of the Streptococcus lactis 7962. Purification was
accomplished using standard procedures; however the lability of
the enzyme to numerous treatments limited the techniques that could
be used and the amount of active enzyme recovered. Gel filtration
revealed that the enzyme...
The enzymes and pathways involved in the catabolism of
glucose by several strains of Streptococcus diacetilactis, Streptococcus
cremoris, and Streptococcus lactis, commonly called the
lactic streptococci, were studied. The presence of aldolase,
triosephosphate isomerase and alcohol dehydrogenase in these
organisms provided evidence for the operation of the Embden-Meyerhof-Parnas (EMP) pathway...