Growth of Lactobacillus bulgaricus in Milk. 1. Cell Elongation and the Role of Formic Acid in Boiled Milk

An abnormal elongation of cells occurred when Lactobacillus bulgaricus B5b was cultivated in milk heated at 100°C for 15min. Nuclear staining revealed that the elongated cells were multinucleate, and septum staining indicated that the septum had not yet formed. Similar cell elongation was confirmed...

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Veröffentlicht in:	Journal of dairy science 1986-02, Vol.69 (2), p.311-320
Hauptverfasser:	Suzuki, Ichirou, Kato, Sadao, Kitada, Tokuzou, Yano, Nobuhiro, Morichi, Toshiki
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE FORMIQUE ACIDO FORMICO Biological and medical sciences CALENTAMIENTO CELLS CELLULE CELULAS CHAUFFAGE FERMENTACION FERMENTATION Food industries FORMIC ACID Fundamental and applied biological sciences. Psychology HEATING LACTOBACILLUS Lactobacillus bulgaricus LAIT ECREME LECHE DESNATADA milk Milk and cheese industries. Ice creams SKIM MILK
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