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Appl Environ Microbiol. 1973 February; 25(2): 212-215
Copyright © 1973 American Society for Microbiology. All Rights Reserved.

Casein as a Necessary Factor in the Production of Stimulatory Material for Associative Growth of Lactic Streptococci

^a Dairy Microbiology Division, National Dairy Research Institute, Karnal (Haryana), India

ABSTRACT

Strains of Streptococcus cremoris KH and HC produced material that was stimulatory for S. cremoris R₆ in milk and in the dialyzable fraction of milk, but not in the dialysate fraction of milk, lactic acid whey, or lactose broth. The addition of casein to these latter media permitted the production of this stimulatory material to occur. Tryptone, peptone, and yeast extract could not be substituted for casein in producing the stimulatory material or in initiating associative growth in the lactic acid whey. The minimum concentration of casein required appeared to be from 2.0 to 2.5%.

¹ Present address: Division of Food Science and Technology, G.B. Pant University of Agriculture & Technology, Pantnager (Nanital, U.P.), India.