When milk was inoculated with strains of Lactobacillus bulgaricus and Streptococcus
thermophilus isolated from a commercial yoghurt culture, acid production after 3 hr. at 39 0. was …

The same rapid development of acidity, early growth of streptococci and later growth of
lactobacilli, reported for mixed cultures of the essential organisms, were observed in yoghurt …

The stimulatory effect of Lactobacillus bulgaricus seems to depend on the liberation of water-soluble
heat-stable growth substances which the streptococci are themselves unable to …

The fermentation products of Betacoccus cremoris in neutral milk are acetic acid and carbonic
acid. In acidified milk or in mixed cultures of this bacterium and lactic acid streptococci the …

Inocula of 0.5 per cant. of strongly and weakly reducing starters were added to skim milk and
incubated at 21C. and the diacetyl, acetylmethylcarbinol and butylene glycol determined at …

Two bacteriophages isolated from 2 samples of slow-souring yoghurt were active towards
Streptococcus thermophilus. Not all strains were tysed by these phages, some, including …

Eye formation in Edam cheese made with raw milk, using a nisin-producing starter was often
less good than when a control starter consisting of a mixture of strains of Str. cremoris and …

Weak points in the present methods of enumerating and typing the bacteriophages of lactic
streptococci are indicated, and the possibility of using latent period or burst-size for this …

The correct balance between rods and cocci (1: 1 in the test cultures) is essential if the high
quality of a yoghurt culture is to be maintained. Streptococcus thermophilus is less tolerant of …

Using washed suspensions of Leuc. cremoris it was found that diacetyl and acetylmethylcarbinol
were formed from citric and pyruvic acids but diacetyl was not from glucose or …