Bacteria peptones

The immediate cause of the ropy or slimy condition is the bacterial formation of gums or mucins by bacteria. Gums are the more common cause. These are probably galactans produced by fermentation of lactose. Some of the active peptonizing bacteria produce sliminess by formation of mucins, which are combinations of proteins with a carbohydrate radical. Development of sliminess is closely associated with capsule formation (Hammer 1930). 

F. Noble and L. Hiltner s nitrogen J. Simon s azotogen G. T. Moore s culture, nitrobacterme bacterized feat etc. In a way, the results have been fairly satisfactory for certain crops when peptones and glucose were added to the water in which the nitrifying bacteria are distributed for spreading on the soil. 

Bacteria Litmus Milka Reactionb Curd Peptonization Reduction... 

Neutralizer. The Neutralizer mixture consisted of 12.7% Tween 80, 6.0% Tamol SN (brand of sodium salt of naphthalene-formaldehyde condensate), 1.7% lecithin, 1% Peptone, and 0.1% Cystine. This solution was intended to neutralize any chemicals so they would not affect subsequent growth of the bacteria. 

Vazquez, J. A. and Murado, M. M. (2008). Enzymatic hydrolysates from food wastewater as a source of peptones for lactic acid bacteria productions. Enzyme Microb. Technol. 43,66-72. 

First of all, we generally used a nutrient medium composed of peptone, yeast extracts, and glycerol when culturing several of the bacteria we had isolated. The yeast extract, namely its type and lot, was found to be a major factor so we needed to select the most stable variety (Fig. 14). 

The broth dilution method was used in these studies. Pseudomonas organisms were cultivated in I per cent peptone, 3 per cent NaCi medium, and Dipl, pneumoia. Sir, pyo nes and CoU. Dipktk riae were cultivated on heart infusion broth containing 0 5 per cent glucose. All other bacteria were cultivated on heart infusion broth. F gi were grown in Sabouraud s medium. 

Kind of Bacteria in Steep-water. Out of 60 cultures inoculated into litmus milk 28% peptonized the casein. Of these 60 cultures examined 63 were spore-formers. 

Next the mash is cooled to about 55° and acidified by inoculation with pure cultures of lactic acid bacteria. The purpose of this acidification is to protect the mash from the action of putrefactive bacteria and at the same time to create a condition in the mash which hastens peptonization of the proteins. When the acidification of the mash has reached about 1.6% acid it is sterilized, filtered, cooled and passed into the yeast fermentation tank. 

Bitter curd is another fault occasionally found in sealed condensed milk. The milk is generally curdled and the trouble is thought to be due to bacteria which produce rennet and split the protein of the milk into bitter products as peptones. 

Bitter cheese has been found occasionally to be due to bacteria causing the formation of a bitter principle as peptone. 

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