Section B. Cheese and butter starters

Reiter, B.; Møller-Madsen, A.

doi:10.1017/s0022029900011626

Cited by 38 publications

(11 citation statements)

References 231 publications

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“…Our results with the purified phage lysin showed that the enzyme is specific to groups N and D streptococci, none of the other serological groups of streptococci being lysed; it lyses viable and heat killed cocci or their cell walls (in contrast to egg white lysozyme) (Reiter & Oram, 1963;Oram & Reiter, 1965. Fig.…”

Section: (I) Purification Of Phage Zysin and Its Activitymentioning

confidence: 74%

“…Brock (1962) (1967) showed that chloramphenicol mutants of Group A streptococci developed simultaneously a non-specific resistance to phage. Preliminary attempts to prove this for group N streptococci (Reiter, 1967a) were only partially successful, but warrant further investigation. Later, the phage resistance of chloramphenicol resistant starter was confirmed by Erskine (1970a).…”

Section: Phage Resistant Mutantsmentioning

confidence: 99%

“…When purified sodium caseinate was employed as the only source of nitrogen it was found that, in general, strains of S. lactis grew adequately whilst the strains of S. crernoris required amino acids (Reiter & Oram, 1960) at the level present in aseptically drawn milk (Deutsch & Samuelsson, 1959). The individual amino acid requirements of lactic acid streptococci were determined in a synthetic medium based on the relative amino acid composition in milk (Reiter & Oram, 1962, Table 3). Lindqvist (1968) attempted to correlate the 'seasonal variations in free and protein-bound amino acids in milk' with the 'occurrence of certain difficulties, encountered at particular times of the year, in the manufacture of cheese and butter associated partly with the slow growth of starter cultures in the milk'.…”

Section: Growth Promotion and Inhibition Of Starter 1 Proteolysis Anmentioning

confidence: 99%

“…The low temperature treatment of the milk had removed the 'cold agglutinins'. The creaming ability can be restored by resuspending the RBC and incubating for 30 min at 37°C because the RBC adsorbed cold agglutinins are desorbed at this elevated temperature (Reiter, 1967a). It has been proposed (Stadhouders & Hup, 1970) that the streptococci are agglutinated by antibodies in the milk and become attached to agglutinated fat globules (by cold agglutinins) by yet a third type of antibody.…”

Section: (A) Lactoperoxidasel Thiocyanatel Peroxidementioning

confidence: 99%

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Some Thoughts on Cheese Starters*

Reiter

1973

Int J of Dairy Tech

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Section: (I) Purification Of Phage Zysin and Its Activitymentioning

confidence: 74%

Section: Phage Resistant Mutantsmentioning

confidence: 99%

Section: Growth Promotion and Inhibition Of Starter 1 Proteolysis Anmentioning

confidence: 99%

Section: (A) Lactoperoxidasel Thiocyanatel Peroxidementioning

confidence: 99%

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Some Thoughts on Cheese Starters*

Reiter

1973

Int J of Dairy Tech

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“…This requires techniques for the rapid and reliable identification of starter strains. Usually conventional methods such as physiological [2,4] and immunological [5,6] tests, phage resistance [7] tests, or more modern techniques such as the analysis of protein patterns, enzyme expression [8] or plasmid profiles [9] are used for strain identification. Some of these methods are heavily influenced by growth conditions and the physiological status of the particular organisms.…”

Section: Introductionmentioning

confidence: 99%

Differentiation of lactococci by rRNA gene restriction analysis

Köhler

Ludwig

Schleifer

1991

FEMS Microbiology Letters

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Strains of the subspecies of Lactococcus lactis could be differentiated by rRNA gene restriction fragment length polymorphisms (RFLP). 16S rRNA‐specific oligonucleotide as well as polynucleotide DNA probes were used for the detection of restriction fragments. In addition, a site‐specific probe was designed for the intergenic spacer region of 23S and 5S rRNA genes. For all lactococcal strains the putative presence of six rRNA operons was confirmed. A non‐radioactive hybridization assay was used based on hybrid detection by chemiluminescence. Specific patterns were found for any of the strains investigated. Subspecies‐specific restriction fragments could be identified in addition to the strain‐specific patterns.

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Analysis of pH‐stat continuous cultivation and the stability of the mixed fermentation in continuous yogurt production

Hall

Linklater

1979

Biotech & Bioengineering

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SummaryA pH-stat fermentor is a continuous cultivator in which the feed rate is controlled to maintain a constant pH, i.e., end-product acid concentration. This fermentor has applicatian to the continuous cultivation of lactic acid-producing organisms in milkbased media. The equations describing the operation of this fermentor are developed. It is shown that, where the limiting substrate is the carbon and energy source, the operation of t h e fermentor is essentially equivalent to that of a turbidostat. In contrast to this, where the carbon and energy source is in excess and growth is limited by another substrate, pH-stat fermentation is stable both in regions of substrate excess, where D = P , ) ,~~, comparable with turbidostat operation, and substrate limitation where D < pCLlllaX, comparable with chemostat operation. These conditions are met in milk-based media. An analysis is presented, allowing the prediction of the degree of substrate limitation, cell density, and dilution rate in a pH-stat fermentor from batch-growth kinetics. This was confirmed using experimental data for the growth of S t r r p t o c w r i i s thermophilirs TS2 and Lactobacillus bulgaricus LB I in skim milk. Stable simultaneous growth of two organisms in continuous culture occurs if their growth rates are determined by separate conditions, so that, at steady state, their growth rates are separately made equal to the dilution rate. It is then predicted, and confirmed by experiment, that a mixed culture of S. fhermophiliis TS2 and L . biilguriciis LB I in a pH-stat continuous fermentor in yogurt mix at pH 5.5 would be stable with t h e growth of L. hirlguricirs LBI being substrate unlimited and t h e fermentor operating with D = p,l,ar for L. bulguric~us LBI, and the growth of S. t l w m~p k i l i i s TS2 being substrate limited so that its growth rate is equal to the existing dilution rate. Finally, it is predicted and confirmed by experiment that if the conditions are altered so that the growth of S. thannophilus TS2 is substrate unlimited the stable association is broken down, the fermentor operates with D approaching for S. thermopliilirs TS2, and L . biilgaricus LBI is washed out to the level maintained by wall growth.'

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Section B. Cheese and butter starters

Abstract: Leuconostoc cremoris is used throughout the text in preference to Leuc. citrovorum or Betacoccus cremoris, see p. 422.

Cited by 38 publications

References 231 publications

Some Thoughts on Cheese Starters*

Some Thoughts on Cheese Starters*

Differentiation of lactococci by rRNA gene restriction analysis

Analysis of pH‐stat continuous cultivation and the stability of the mixed fermentation in continuous yogurt production

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