Method of culturing Lactobacillus acidophilus

Details Method of culturing Lactobacillus acidophilus Method of culturing Lactobacillus acidophilus

1978-01-27

1982-09-14

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

435172, 435245, 435253, A23C 9123, C12N 1500, C12N 136, C12N 120

Patent

active

043495699

ABSTRACT:
Lactobacillus acidophilus is cultured by special process steps to derive a strain of organisms having a length of over ten microns and a tough stable outer hide, and which produce high acidity above 1.5%, exhibit a characteristic odor, and are tolerant to metallic salts such as cobalt carbonate. They are cultured in a transfer process from starter organisms of different characteristics to develop the improved strain which retains its characteristics in the presence of metallic salts added to the nutrient before incubation and are free of a tendency to clump.

REFERENCES:
patent: 3343962 (1967-09-01), Peer
patent: 3497359 (1970-02-01), Peer
Webb et al., By Products From Milk, 2nd Ed., The Avi Publishing Co., Inc., Westport, Conn. 1970, (pp. 24-29, 32 & 33).
Manual For Dairy Manufacturing Short Courses, Kurtz Bros., Clearfield, Pa. 1956 (pp. 56-57).

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