Streptococcus lactis

Streptococcus Streptococcus 2040 Streptococcus cremoris Streptococcus lactis StreptococcusOK 432... 

Addition of acetic or mineral acid to skimmed milk to reduce the pH value to 4.6, the isoelectric point, will cause the casein to precipitate. As calcium salts have a buffer action on the pH, somewhat more than the theoretical amount of acid must be used. Lactic acid produced in the process of milk souring by fermentation of the lactoses present by the bacterium Streptococcus lactis will lead to a similar precipitation. 

Streptococcus thermophilus H Streptococcus thermophilus T Streptococcus lactis 9 Lactobacillus easel Streptococcus durans Micrococcus 8406... 

Lactobacillus bulgaricus Lactobacillus plantarum Streptococcus cremoris Streptococcus lactis... 

Nisin is an antimicrobial elaborated by Streptococcus lactis N. Due to the fact that nisin is not used for human or animal therapy or as a feed additive and growth promotor, its use in food is per-... 

Co " <5-8> (<5-8> bivalent cation required, Mg is the most commonly used, enzyme from Streptococcus lactis is also fully active with Mn and less so with Fe and Co [5]) [5]... 

Gripon, J. C., Desmazaud, M. J., Le Bars, D. and Bergere, J. L. 1977. Role of proteolytic enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during cheese ripening. J. Dairy Sci., 60, 1532-1538. 

An inhibitory effect of rancid milk on the growth of Streptococcus lactis has been reported. Early reports (Schwartz 1974) claimed that rancid milk significantly inhibits the growth of bacteria in general and of Streptococcus lactis in particular. It has been stated that rancidity in milk may reach such a degree as to actually render the product sterile. (Schwartz 1974). Tarassuk and Smith (1940) attributed the inhibitory effect of rancid milk to changes in surface tension, but Costilow and Speck (1951) believe that the inhibition is due to the toxic effect of the individual fatty acids. 

Tarassuk, N. P. and Smith, F. R. 1940. Relation of surface tension of rancid milk to its inhibitory effect on the growth and acid fermentation of Streptococcus lactis. J. Dairy Sci. 23, 1163-1170. 

Prouty, C. C. 1940. Observations on the growth response of Streptococcus lactis in mastitis milk. J. Dairy Sci. 23, 899-904. 

The starter culture used in cheesemaking depends on the type of cheese and the temperature to which the curd is heated. Streptococcus lactis or S. cremoris are used in cheese varieties heated to 40°C or less, since no acid development occurs with these cultures above that temperature (Sellars and Babel 1970). High-temperature homolactic bacteria such as S. thermophilus, Lactobacillus bulgaricus, or L. helveticus are used in the manufacture of cheese varieties heated to higher temperatures. 

Cogan, T. M. 1981. Constitutive nature of the enzymes of citrate metabolism in Streptococcus lactis subsp. diacetylactis. J. Dairy Res. 48, 489-495. 

Cords, B. R. and McKay, L. L. 1974. Characterization of lactose-fermenting revertants from lactose-negative Streptococcus lactis C2 mutants. J. Bacteriol. 119, 830-839. 

Cousin, M. A. and Marth, E. H. 1977C. Lactic acid production by Streptococcus lactis and Streptococcus cremoris in milk precultured with psychrotrophic bacteria. J. Food Prot. 40, 406-410. 

Crow, F. L. and Pritchard, G. C. 1977. Fructose 1,6 diphosphate activated lactate dehydrogenase from Streptococcus lactis Kinetic properties and factors affecting activation. J. Bacteriol. 131, 82-91. 

Crow, V. L. and Thomas, T. D. 1984. Properties of a Streptococcus lactis strain that ferments lactose slowly. J. Bacteriol. 157, 28-34. 

Efstathiou, J. P. and McKay, L. L. 1976. Plasmids in Streptococcus lactis Evidence that lactose metabolism and proteinase activity are plasmid linked. Appl. Environ. Microbiol. 32, 38-44. 

Farrow, J. A. E. 1980. Lactose hydrolysing enzymes in Streptococcus lactis and Streptococcus cremoris and also in some other species of streptococci. J. Appl Bacteriol 49, 493-503. 

Farrow, J. A. E., and Garvie, E. 1979. Strains of Streptococcus lactis which contain /3-galactosidase. J. Dairy Res. 46, 121-125. 

Grufferty, R. C. and Condon, S. 1983. Effect of fermentation sugar on hydrogen peroxide accumulation by Streptococcus lactis CIO. J. Dairy Res. 50, 481-489. 

Hurst, A. 1972. Interactions of food starter cultures and food-borne pathogens The antagonism between Streptococcus lactis and spore-forming microbes. J. Milk Food Technol. 35, 418-423. 

Jezeski, J. J., Tatini, S. R., DeGarcia, P. C. and Olson, J. C., Jr. 1967. Influence of Streptococcus lactis on growth and enterotoxin A production by Staphylococcus aureus in milk (abstract). BacterioL Proc. 12, A66. 

Kooy, J. S. 1952. Strains of Lactobacillus plantarum which will inhibit the activity of the antibiotics produced by Streptococcus lactis. Ned. Melk. Zuiveltijdschr. 6, 323-330. (Dutch)... 

McKay, L. L. and Baldwin, K. A. 1974. Altered metabolism in a Streptococcus lactis C2 mutant deficient in lactic dehydrogenase. J. Dairy Sci. 57, 181-185. 

Park, Y. H. and McKay, L. L. 1982. Distinct galactose phosphoenolpyruvate-dependent phosphotransferase system in Streptococcus lactis. J. Bacterial 149, 420-425. 

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