The Butter Aroma Bacteria

Orla-Jensen, S.; Orla-Jensen, Anna D.; Spur, Bernhard

doi:10.1128/jb.12.5.333-342.1926

Cited by 16 publications

(7 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, Davis & McClemont(9) pointed out that the slow growth of starters in mastitis milk may be related also to its lower content in bacterial growth factors (10). This interaction of inhibitory substances and growth factors has been previously observed by Orla-Jensen (11,12). Our own results show that the type of response obtained depends largely on the test organism and the medium used.…”

Section: Introductionsupporting

confidence: 85%

499. The inhibition of micro-organisms by raw milk: I. The occurrence of inhibitory and stimulatory phenomena. Methods of estimation

Auclair

Hirsch

1953

Journal of Dairy Research

View full text Add to dashboard Cite

1. A diffusion cup technique using Micrococcus lysodeikticus has been found suitable for lysozyme estimation. By this method raw milk gave only small zones of inhibition. The inhibitory substance of milk was shown not to be lysozyme.2. Dose-response curves (dilution v. pH) were obtained with Streptococcus pyogenes as the test organism. They indicated that the effect of milk on this organism was the result of the interaction of one stimulatory and at least two inhibitory substances.3. The existence of two inhibitory substances was confirmed by dilution assays, one, L1, occurring mainly in colostrum, the other, L2, occurring mainly in milk. The inhibition is greatest when L1 and L2 act simultaneously.4. The pH and heat stabilities of the two substances are slightly different. L1 is most stable at pH 6−6·5, 90% being destroyed at 68° C. L2 is most stable at pH 7 and 95% is destroyed at 74°C.

show abstract

Section: Introductionsupporting

confidence: 85%

499. The inhibition of micro-organisms by raw milk: I. The occurrence of inhibitory and stimulatory phenomena. Methods of estimation

Auclair

Hirsch

1953

Journal of Dairy Research

View full text Add to dashboard Cite

show abstract

“…They also found L. citrovorum to be a vigorous gas producer upon primary isolation, but this property was lost with further propagation. Gibson and Abdel-Malek (4) studied CO2 formation by various lactic acid bacteria and found, as did Orla-Jensen et al (11), that recently isolated strains of L. citrovorum are quite consistent in 'Technical paper no. 2342, Oregon Agricultural Experiment Station.…”

mentioning

confidence: 78%

Some Factors Influencing Carbon Dioxide Production by Leuconostoc citrovorum1

Holmes¹,

Sandine²,

Elliker³

1968

Applied Microbiology

View full text Add to dashboard Cite

This study was undertaken to determine whether Leuconostoc citrovorum plays a role in carbon dioxide production in milk. The ability of L. citrovorum strains to produce gas was studied by two methods. A qualitative method, in which an agar plug was forced up the neck of a volumetric flask, measured gas visually. This method demonstrated that 0.25% yeast extract, in a milk medium at 30 C, stimulated the production of at least 10 ml of gas. Studies using a Gilson Differential Respirometer revealed that L. citrovorum produced 500 to 900 ,liters of CO2 in 6.5

show abstract

“…Orla Jensen (17) has claimed that the sterilization of small quantities of pentoses in media containing yeast extract has an activating influence upon the fermentation of sugars by lactic acid bacteria. The effect of sterilizing 0-05% of xylose in medium Y.T.B.…”

Section: Methodsmentioning

confidence: 99%

262. The microbiology of silage made by the addition of mineral acids to crops rich in protein

Cunningham

Smith

1940

Journal of Dairy Research

View full text Add to dashboard Cite

1. The microflora of A.I.V. silage consists mainly of lactic acid bacteria—lactobacilli, streptococci, micrococci and sarcinae. Some samples also contain yeasts and yeast-like organisms.2. Among the lactobacilli, both homo- and heterofermentative types are represented. The former include strains ofLactobacillus plantarum(Orla- Jensen) Bergey et. al.; in the heterofermentative groupL. brevis(Orla-Jensen) Bergey et al. has been found.3. Cultures of a motile homofermentative lactobacillus were isolated; this appears to be a new type. Among the unidentified heterofermentative lactobacilli, forms which may prove to be similar to the inactive group of Pederson were encountered.4. The homofermentative streptococci were found to belong to the Streptococcus lactis group; the heterofermentative forms were identified withLeuconostoc mesenteroides(Cienkowski) van Tieghem.5. Strains of unidentified homofermentative micrococci and sarcinae were isolated and shown to possess characteristics not usually associated with organisms of these types.6. Streptococci, micrococci and motile lactobacilli were found mainly in fodder recently ensiled; the majority of the lactobacilli and sarcinae were associated with the older samples.7. The characteristics which proved to be most valuable for the differentiations of the organisms were ability to produce carbon dioxide, percentage of lactic acid formed and lactic-acetic acid ratio.

show abstract

The Butter Aroma Bacteria

Cited by 16 publications

References 1 publication

499. The inhibition of micro-organisms by raw milk: I. The occurrence of inhibitory and stimulatory phenomena. Methods of estimation

499. The inhibition of micro-organisms by raw milk: I. The occurrence of inhibitory and stimulatory phenomena. Methods of estimation

Some Factors Influencing Carbon Dioxide Production by Leuconostoc citrovorum1

262. The microbiology of silage made by the addition of mineral acids to crops rich in protein

Contact Info

Product

Resources

About