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Studies on the reduction of tetrazolium by lactic acid bacteria. I. Dye reducing activities of different species



Studies on the reduction of tetrazolium by lactic acid bacteria. I. Dye reducing activities of different species



Indian Jour Dairy Sci 6(2): 75-91



The dye-reducing activities of 15 spp. of streptococci and 13 spp. of lactobacilli in milk and broth were studied using 2,3,5-triphenyl tetrazolium bromide. Streptococci were generally more active than lactobacilli in reducing tetrazolium. Among the streptococci, he enterococci, followed by Streptococcus lactis were most active. S. pyogenes, S. cremoris and heterofermentative strains of S. fecalis were poor reducers. In regard to lactobacilli, the Thermobacterium group (except Lactobacillus acidophilus), L. fermenti and the heterofermentative strains of L. plantarum showed rapid reduction of tetrazolium, while strains of L. acidophilus, L. casei a. L. plantarum and L. brevis exhibited little reducing activity. Some species (e.g., S. thermophilus) showed better reduction in milk cultures while others (e.g., L. dextranicum) were active only in broth cultures. The species characterized by poor reducing activities generally showed greater rates of multiplication and acid production in the initial stages than the actively reducing types. The taxonomic significance of the above differences in reducing activities of different spp. are discussed. The relationship between cell multiplication, pH changes in the medium and reduction of tetrazolium were examined in the case of a few selected spp. of lactic acid bacteria. Methods for the quantitative estimation of tetrazolium, based on its conversion into cherryred colored triphenyl formazan, have been standardized.

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