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Variations in the folic acid content of milk during fermentation by streptococci and lactobacilli


, : Variations in the folic acid content of milk during fermentation by streptococci and lactobacilli. XX International Dairy Congress, Vol E: 756-757

Increases in folic acid content of milk were greater during fermentation with mixed streptococcal cultures than with single strains of Str. diacetilactis or Str. cremoris. The peak level was after 12-18 h. Str. thermophilus and Lactobacillus bulgaricus synthesized folic acid as mixed cultures, but not as monocultures.

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