Cations-induced Short Chain Formation of Streptococcus thermophilus with Growth Stimulation(Microbiology & Fermentation Industry)

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概要

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• Streptococcus thermophilus grows as chains of variable length which can be broken by processes such as freezing or freeze-drying. This makes survival rates difficult to establish by the agar plate method. Our studies showed that in the presence of cations (Mg^<2+>, Li^+, and Na^+), these bacteria grew as shorter chains and their enumeration was more precise. A maximal length chain reduction was obtained with sodium concentrations over 80 mM. Moreover, growth was strongly stimulated by the buffering effect of sodium salts such as acetate and hydrogen carbonate. Finally, this shortening effect of sodium occurred in 17 out of the 20 Streptococcus thermophilus strains tested.

• 社団法人日本農芸化学会の論文
• 1991-05-23

著者

• Linden Guy

  Laboratory Of Applied Biochemistry Associated With Inra University Of Nancy I

• MORICE Michel

  Laboratory of Applied Biochemistry, Associated with INRA, University of Nancy I

• LAGRANGE Anne

  Laboratory of Applied Biochemistry, Associated with INRA, University of Nancy I

• BRACQUART Patrice

  Laboratory of Applied Biochemistry, Associated with INRA, University of Nancy I

• Morice Michel

  Laboratory Of Applied Biochemistry Associated With Inra University Of Nancy I

• Lagrange Anne

  Laboratory Of Applied Biochemistry Associated With Inra University Of Nancy I

• Bracquart Patrice

  Laboratory Of Applied Biochemistry Associated With Inra University Of Nancy I

• Linden Guy

  Laboratoire De Biochimie Appliquee Associe A L' Institut National De La Recherche Agronomique F

関連論文

• Cations-induced Short Chain Formation of Streptococcus thermophilus with Growth Stimulation(Microbiology & Fermentation Industry)
• Rapid determination of the ratios of three aromatic residues in peptides by reversed-phase high-performance liquid chromatography with a high-resolution photodiode-array detector

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