Formate Production by Streptococcus thermophilus Cultures

Formate production of three strains of Streptococcus thermophilus was studied in whole milk and 1.1.1 medium at 37 and 42°C. Results showed that formate production was dependent on strain, culture medium, and temperature. The kinetics of formate production suggest that production takes place during...

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Bibliographic Details
Published in:Journal of dairy science 1991-09, Vol.74 (9), p.2850-2854
Main Authors: Perez, Pablo F., de Antoni, Graciela L., Añon, M. Cristina
Format: Article
Language:English
Subjects:
acid production
ACIDE FORMIQUE
ACIDO FORMICO
Biological and medical sciences
dairy starters
fermentation
fermented milks
Food industries
formate
formic acid
Fundamental and applied biological sciences. Psychology
LAIT
LECHE
MEDIO DE CULTIVO
MILIEU DE CULTURE
milk
Milk and cheese industries. Ice creams
STREPTOCOCCUS THERMOPHILUS
YAOURT
YOGUR
yogurt
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Summary:Formate production of three strains of Streptococcus thermophilus was studied in whole milk and 1.1.1 medium at 37 and 42°C. Results showed that formate production was dependent on strain, culture medium, and temperature. The kinetics of formate production suggest that production takes place during the late exponential and early stationary growth phases both in milk and 1.1.1 medium.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(91)78465-8