Yoghurt. 1. Symbiosis and antibiosis in mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus.
JW Pette, H Lolkema - 1950 - cabidigitallibrary.org
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 …
thermophilus isolated from a commercial yoghurt culture, acid production after 3 hr. at 39 0. was …
Yoghurt. III. Acid production and aroma formation in yoghurt.
JW Pette, H Lolkema - 1950 - cabidigitallibrary.org
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 …
lactobacilli, reported for mixed cultures of the essential organisms, were observed in yoghurt …
Yoghurt. II. Growth stimulating factors for Streptococcus thermophilus.
JW Pette, HN Lolkema - 1950 - cabidigitallibrary.org
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 …
heat-stable growth substances which the streptococci are themselves unable to …
224. The decomposition of citric acid by Betacoccus cremoris
J Van Beynum, JW Pette - Journal of Dairy Research, 1939 - cambridge.org
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 …
acid. In acidified milk or in mixed cultures of this bacterium and lactic acid streptococci the …
Bacteriophages in yoghurt.
JW Pette, JS Kooy - 1952 - cabidigitallibrary.org
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 …
Streptococcus thermophilus. Not all strains were tysed by these phages, some, including …
Some aspects of the butter aroma problem.
JW Pette - 1949 - cabidigitallibrary.org
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 …
incubated at 21C. and the diacetyl, acetylmethylcarbinol and butylene glycol determined at …
The formation of normal eyes in Edam cheese made by means of nisin-producing starters.
TE Galesloot, JW Pette - 1957 - cabidigitallibrary.org
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 …
less good than when a control starter consisting of a mixture of strains of Str. cremoris and …
The action of bacteriophages on lactic acid bacteria.
JW Pette - 1953 - cabidigitallibrary.org
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 …
streptococci are indicated, and the possibility of using latent period or burst-size for this …
Yoghurt. IV. Factors influencing the proportion of streptococci and lactobacilli in a yoghurt culture.
JW Pette, H Lolkema - 1951 - cabidigitallibrary.org
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 …
quality of a yoghurt culture is to be maintained. Streptococcus thermophilus is less tolerant of …
The mechanism of diacetyl formation in butter and starters.
JC Man, JW Pette - 1956 - cabidigitallibrary.org
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 …
were formed from citric and pyruvic acids but diacetyl was not from glucose or …