Year: 1968
Type: article
Abstract: Culture filtrates of Lactobacillus lactis and Lactobacillus bulgaricus were observed to contain material inhibitory against Staphylococcus aureus.The concentration of inhibitor increased on storage of the lactobacilli at 5 C, and the maximum was attained after five days.A carbohydrate source was necessary for the formation of this inhibitory activity by resting cell suspensions.The inhibitory factor was identified as hydrogen peroxide.Storage of lactobacilli in dextrose at neutral pH and at 5 C resulted in maximum accumulation of hydrogen peroxide.
Source: Journal of Dairy Science
Authors: R.S. Dahiya, M.L. Speck
Institution: North Carolina State University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W1964751291