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Studies on the fermented milk. VII.Studies on the non-fermentable milk. Effect of small amounts of penicillin in milk on the lactic acid fermentation by L. bulgaricus and heat-stability of penicillin in milk.



Studies on the fermented milk. VII.Studies on the non-fermentable milk. Effect of small amounts of penicillin in milk on the lactic acid fermentation by L. bulgaricus and heat-stability of penicillin in milk.



J. agric. chem. Soc. Japan. 34: 9, 792-94



A concentration of penicillin of 0.01 I.U./ml. milk did not affect acid production by L. bulgaricus but 1 I.U./ml. completely inhibited acid production. Penicillin, 0.033-2 I.U./ml. was not inactivated by heating milk for 30-45 min. at 100 degrees C but 120 min. would inactivate 0.033 I.U./ml.

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