Factors Affecting the Activity and Heat Resistance of Swiss Cheese Starter Cultures. IV. Effect of Variations in Time and Temperature of Incubation and of Storage on Heat Resistance of Cultures

Peppler, H. J.; Frazier, W. C.

doi:10.3168/jds.s0022-0302(41)95440-1

Cited by 6 publications

(2 citation statements)

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“…Effect of Candida krusei culture filtrates on acid production by S. thermophilus following heat treatment Previous studies (Peppler and Frazier, 1941) had demonstrated the beneficial effect of small amounts of Neopeptone in the skimmilk culture medium on the heat resistance of S. thermophilus and L. helveticus. Since the improved culture medium resulted in the greater increase in activity of S. thermophilus after heating, and this organism also benefited most from the symbiosis with Candida krusei, the possible formation of accessory compounds by the film yeast during association was suggested, and the streptococcus was selected for study.…”

Section: Heat Resistance Of Bacteria In Different Parts Of An Associamentioning

confidence: 99%

“…EXPERIMENTAL Pure cultures of Lactobacillus helveticus, Strain 39aW, and Streptococcus thermophilus, strain Mc, were grown in reconstituted skimmilk; separate cultures were associated with Candida krusei, sometimes called a "mycoderm" (Graham, 1939), and the mixed cultures were designated as 39aW-my and Mc-my. Methods described by Peppler and Frazier (1941) were used in the preparation of cultures and in the determination of their activity at 37°C. after a heat treatment at 620 to 6400. for 30 minutes.…”

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confidence: 99%

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Influence of a Film Yeast, Candida Krusei, on the Heat Resistance of Certain Lactic Acid Bacteria Grown in Symbiosis with it

Peppler¹,

Frazier²

1942

J Bacteriol

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A comparison of the heat resistance of certain lactic acid bacteria grown in pure culture and in symbiosis with a filmforming yeast, Candida krusei, revealed that the bacteria nearest the yeast pellicle were more active after a severe heat treatment than were those farthest from the surface growth (Peppler and Frazier, 1941). No report on this result of symbiosis has been found in the literature. It was believed that better use might be made of this relationship in the preparation of cultures of thermoduric bacteria if more were known concerning the causes of the beneficial effect of Candida krusei. The influence of accessory growth substances, reduced acidity, reduced oxygen tension, and combinations of these factors was considered. Growth with acid-destroying yeasts is known to prolong markedly the viability of common dairy streptococci and lactobacilli (Northrup, 1912; Hastings and Catley, 1927; Slobodska-Zaykowska, 1926). The association of certain lactobacilli with film-forming yeasts is reported to increase their rate of acid production (Hastings and Catley, 1927; Lott, 1926; Severine and Paraschuk, cited by Palladina and Masjukewitsch, 1931). A new aspect of symbiosis, the stimulation of lipolysis by Mycotorula lipolytica during growth with lactic acid bacteria, was reported by Fouts (1940).

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Section: Heat Resistance Of Bacteria In Different Parts Of An Associamentioning

confidence: 99%

mentioning

confidence: 99%