Fermentation of Milk by Lactobacillus bifidus — bf.

摘要: Abstract Bacteria, belonging to the Lactobacillus bifidus group, were isolated from rectal swabs obtained healthy babies receiving breast milk. The fermentation properties of these bacteria studied in cow's five strains selected for intensive study produced 1.14 1.25% lactic acid and less than 0.05% volatile acids. latter organisms could be cultured readily coagulated milk 24 hrs. when using a 5% inoculum. After original fecal isolation, no special anaerobic condition was required bacterial growth. A change morphology branched unbranched form accompanied by ability produce acid. Gas production not effected morphological transformation. great deal variability morphology, growth consistency, vigour observed among strains. However, L. population Caucasian noticeably different those found native Indian babies. All utilized inulin, dextrin, mannitol melezitose. 24 hr. culture fermented yielded product with mild pleasant natural flavor which conceivably altered if desired adding sweeteners or flavoring agents.