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Characteristics of the 6a/14 mutant strain of Streptococcus lactis subsp. diacetylactis, producer of aroma substances


, : Characteristics of the 6a/14 mutant strain of Streptococcus lactis subsp. diacetylactis, producer of aroma substances. Biologiya mikroorganizmov i ikh ispol' zovanie v narodnom khozyaistve: 53-57, 4

Strain 64 of Streptococcus lactis subsp. diacetylactis, forming 0.37 mg diacetyl/l, was exposed to 0.005% ethylenimine for 24 h; the resultant 6a mutant was exposed to 185 000 rad from a gamma -source, which destroyed 99% of the cells.

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Related references

Sidorova, I.N.; Safonova, T.M., 1979: Effect of nitrosomethylurea and nitrosoethylurea on aroma-forming capacity of Streptococcus lactis subsp. diacetylactis strain 873/1. Using a calcium citrate medium, a high-aroma forming variant was isolated from Streptococcus lactis subsp. diacetylactis strain 873/1, and 18-h cultures were used for tests with mutagens. Nitrosomethylurea (NM) or nitrosoethylurea (NE) at 1% were...

Scherwitz, K.M.; Baldwin, K.A.; McKay, L.L., 1983: Plasmid linkage of a bacteriocin-like substance in Streptococcus lactis subsp. diacetylactis strain WM4: transferability to Streptococcus lactis. S. lactis ssp. diacetylactis strain WM4 transferred lactose-fermenting and bacteriocin-producing (Bac+) abilities to S. lactis LM2301, a lactose-negative, streptomycin-resistant (Lac- Strr), plasmid-cured derivative of S. lactis C2. Three types of...

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Bonassi, I.A.; Goldoni, J.S.; Kroll, B.L., 1983: Effect of the mesophilic lactic acid bacteria Streptococcus cremoris, Streptococcus lactis, Streptococcus lactis subsp. diacetylactis and Leuconostoc cremoris on the characteristics of Minas cheese. Organoleptic properties. Test cheeses made with various combinations of mesophilic lactic acid bacteria [see preceding abstr.] had significantly better flavour and texture and firmer consistency than control cheeses made with commercial starter. Starters consisting solely...

Jasjit Singh; Kuila, R.K.; Ranganathan, B.; Bhatt, N.N., 1978: Preparation of dahi with improved flavour using a mutant of Streptococcus lactis subsp. diacetylactis. When Str. lactis subsp. diacetylactis S-1 and a UV-induced mutant of it were used to prepare dahi from cows' milk, buffaloes' milk or reconstituted dried whole milk, samples prepared using the mutant obtained the highest organoleptic sco...

Sudarsanam, T.S.; Srinivasan, R.A., 1986: Exocellular and endocellular protease activity of psychrotrophic strains of Streptococcus lactis, Streptococcus cremoris and Streptococcus lactis subsp. diacetylactis. 10 strains each of Streptococcus lactis, S. cremoris and S. lactis subsp. diacetylactis were tested for exocellular proteinase activity when grown in MRS broth and endocellular proteinase activity when grown in casein broth. The strain that showed...

Sudarsanam, T.; Srinivasan, R., 1986: Exocellular and endocellular protease activity of psychrotropic strains of Streptococcus lactis, Streptococcus cremoris and Streptococcus lactis subsp. diacetylactis. Indian journal of animal sciences 56(2): 291-292

Reddy, N.; Ranganathan, B., 1983: Nutritional factors affecting growth and production of antimicrobial substances by Streptococcus lactis subsp. diacetylactis S1-67. Journal of food protection 46(6): 514-517

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