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Characteristics of lactic acid bacteria in natural whey cultures. V. Acid phosphatase in thermophilic lactic acid bacteria



Characteristics of lactic acid bacteria in natural whey cultures. V. Acid phosphatase in thermophilic lactic acid bacteria



Annali di Microbiologia ed Enzimologia 1979; 28: 57-61



Acid phosphatase was estimated from the hydrolysis of p-nitrophenyl phosphate at pH 5.2 in 20 strains of thermophilic organisms, including 2 of Lactobacillus lactis, 6 of L. helveticus and 5 of L. fermentum isolated from whey cultures. Using freeze-dried cells, L. fermentum showed the highest activity, 89-127 mu mol p-nitrophenol/mg cell protein, followed by L. helveticus (40-58), L. lactis (27-75), L. bulgaricus (16-29) and Streptococcus thermophilus (13-20).

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Accession: 000612622

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