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Accumulation of lactic streptococci in the medium in the preparation of starters


, : Accumulation of lactic streptococci in the medium in the preparation of starters. Molochnaya Promyshlennost' (11): 21-24

(i) The medium of Bannikova et al. consisting of approx. 90% tvorog whey, 10% hydrolysed milk, 1% sodium citrate, and 164 mg MnSO4/l. (pH, 6.2-6.4), was compared for starter preparation (mixture of Streptococcus lactis, Str. cremoris, Str. diacetilactis var. acetoinicus and Str. paracitrovorus in the customary proportions) with (ii) the medium of Lukovnikova & Anatskaya (TsINTIPishcheprom, Nauchno-Tekhicheskaya Informatsiya (Molochnaya Promyshlenost') 1965, No. 2), which differed from (i) in the absence of hydrolysed milk, and contents of 0.2% sodium citrate and 3.5% disodium phosphate (pH, 6.8). The whey was partly deproteinized for both media, and 1% yeast autolysate was added to (i). Incubation was 23 deg or 30 deg C for up to 24 h, either without or with addition of 20% NaHCO3 solution once or twice during incubation to bring pH to approx. initial values. From determinations of streptococcal counts, lactose, citrate and gas formation, it is concluded that (i) is more suitable for starter preparation than is (ii); incubation at 30 deg C with pH regulation is considered the most effective, enabling production of starter for small hard cheeses to be carried out in 9-12 h.

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