Studies on Corn Steep Liquor in the Nutrition of Certain Lactic Acid Bacteria

Kennedy, H. E.; Speck, M. L.

doi:10.3168/jds.s0022-0302(55)94960-2

Cited by 12 publications

(6 citation statements)

References 10 publications

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“…It is well documented that various substances can stimulate the growth of certain strains of probiotic and yogurt cultures in milk (Kennedy and Speck 1955;Kizer and others 1955;Garvie and Mabbitt 1956;Speck and others 1958;Poch and Bezkorovainy 1988;Dave and Shah 1998;Gomes and others 1998;Ravula and Shah 1998). However, the majority of these substances cannot be used in foods because of the undesirable flavors that accompany them.…”

Section: Discussionmentioning

confidence: 99%

“…A possible method of ensuring adequate numbers of probiotic bacteria in cultured dairy products is to supplement milk to be fermented with substances stimulatory toward the growth of probiotic bacteria. Substances such as yeast extract, liver extract, peptones, and corn steep liquor when added to milk stimulate the growth of some strains of lactobacilli (Anderson and Elliker 1953;Kennedy and Speck 1955;Kizer and others 1955;Sandine and others 1956;Speck and others 1958). However, use of these substances causes undesirable flavors in the cultured products.…”

Section: N Recent Years the Trend Of Dairymentioning

confidence: 99%

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Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate

Mccomas

Gilliland

2003

Journal of Food Science

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Growth of some probiotic bacteria was significantly improved in milk supplemented with whey protein hydrolysate (WPH). However, WPH had no effect on the growth of Lactobacillus delbrueckii ssp. bulgaricus 18, L. delbrueckii ssp. bulgaricus 10442, and Streptococcus thermophilus 1. When the probiotic bacteria were grown in combination with different yogurt cultures in milk, WPH caused significant increases in growth of Bifidobacterium longum S9, L. acidophilus O16, and L. acidophilus L-1. However, by day 28 of refrigerated storage, the populations of the probiotic cultures that had been grown in samples supplemented with WPH were similar or below those in the control samples.

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Section: Discussionmentioning

confidence: 99%

Section: N Recent Years the Trend Of Dairymentioning

confidence: 99%

Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate

Mccomas

Gilliland

2003

Journal of Food Science

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“…The addition of one of a variety of easily available nitrogenous substances to milk has frequently been shown to stimulate starter strains (112,(173)(174)(175)(176)(177)(178)(179)(180)(181)(182)(183)(184)(185)(186), but it has not been demonstrated that proteolytic activity and starter activity are correlated. It appears that both proteolytic activity and the capacity to absorb and hydrolyse peptides are necessary before milk proteins can be utilized.…”

Section: Nutrition and Metabolismmentioning

confidence: 99%

“…As the lactic acid bacteria have only limited ability to hydrolyse proteins to amino acids, the possibility that they utilize peptides has attracted a great deal of attention (117,135,(170)(171)(172)(173)(174)(175)(176)(177)(178)(179)(180). The 'strepogenin' of Woolley (203)(204)(205) from partial hydrolysates of protein was found to stimulate L. casei.…”

Section: Peptidesmentioning

confidence: 99%

Section B. Cheese and butter starters

Reiter¹,

Møller-Madsen²

1963

Journal of Dairy Research

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“…Under the best of conditions, milk alone is not the best nutrient medium for the lactic group of streptococci; nevertheless, milk is used in the preparation of mother, intermediate, and bulk starters. Supplementation of milk with various extracts of plant and animal tissues has been observed to promote much more rapid growth of lactic acid bacteria than is possible in mlik alone (Anderson and Elliker, 1953;Garvie and Mabbitt, 1956;Kennedy and Speck, 1955;Speck, McAnelly, and Wilbur, 1958). Such supplementation of milk is even more important in promoting the growth of starters containing antibiotic-resistant strains of lactic streptococci (Kennedy, 1961).…”

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confidence: 99%

Activation of Dry Starter Cultures in Milk1

Speck¹,

Koburger²

1962

Applied Microbiology

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SPECK, M. L. (North Carolina State College, Raleigh) AND J. A. KOBURGER. Activation of dry starter cultures in milk. Appl. Microbiol. 10:496-499. 1962.-The revitalization of mixed strain dried starter cultures at 22 and 32 C in sterile skim milk was materially accelerated when the substrate was fortified with 0.2 % pancreas-extract solids. At 22 C, all cultures grew up satisfactorily in 18 hr, and in unfortified milk none of the cultures reached comparable growth in this period. When the cultures were grown at 32 C, the dried cultures developed adequately in 7.5 hr, but required 9 to 10 hr in plain milk. Culture growth was enhanced in milk containing pancreas extract to the extent that the amount of dried culture required to produce adequate acidity in normal incubation times could be markedly reduced. At 32 C, certain cultures could be reduced to 12.5 s% of recommended amounts, and at 22 C certain ones could be reduced by 50 %. Revitalization of the dried cultures in milk containing pancreas extract did not affect the growth of subcultures in plain milk. Also, when dried cultures initiated growth in fortified milk at 32 C their subsequent growth at 22 C in milk alone was not affected. The faster rate of culture growth in milk containing pancreas extract should permit, with more certainty, the establishment of active mother and bulk starters. Furthermore, economy of dried cultures, as well as of time, could be realized by the use of fortified milk.

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Studies on Corn Steep Liquor in the Nutrition of Certain Lactic Acid Bacteria

Cited by 12 publications

References 10 publications

Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate

Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate

Section B. Cheese and butter starters

Activation of Dry Starter Cultures in Milk1

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