This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Schwartz, R. D. Articles by Bodie, E. A. Search for Related Content PubMed PubMed Citation Articles by Schwartz, R. D. Articles by Bodie, E. A. Agricola Articles by Schwartz, R. D. Articles by Bodie, E. A.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1985 December; 50(6): 1483-1485
Copyright © 1985, American Society for Microbiology. All Rights Reserved.

Production of High-Viscosity Whey Broths by a Lactose-Utilizing Xanthomonas campestris Strain

Stauffer Chemical Company, Richmond, California 94804

ABSTRACT

Xanthomonas campestris BB-1L was isolated by enrichment and selection by serial passage in a lactose-minimal medium. When BB-1L was subsequently grown in medium containing only 4% whey and 0.05% yeast extract, the lactose was consumed and broth viscosities greater than 500 cps at a 12 s^–1 shear rate were produced. Prolonged maintenance in whey resulted in the loss of the ability of BB-1L to produce viscous broths in whey, indicating a reversion to preferential growth on whey protein, like the parent strain.

^* Corresponding author.