Showing papers on "Bifidobacterium bifidum published in 1982"

Purification and certain properties of a bacteriocin from Streptococcus mutans.

Abstract: An inhibition factor from Streptococcus mutans strain C3603 (serotype c) was purified and isolated, and its properties indicated that it was a bacteriocin. Bacteriocin C3603 is a basic protein with a pI value of 10 and a molecular weight of 4,800. The activity of this bacteriocin was not affected by pH over a range of 1.0 to 12.0 or by storage at 100 degrees C for 10 min at pH 2.0 to 7.0 or storage at 121 degrees C for 15 min at pH 4.0. Pronase; papain, phospholipase C, trypsin, and alpha-amylase had no effect on the activity of the bacteriocin, whereas alpha-chymotrypsin and pancreatin were partially active against it. Bacteriocin activity was greater against certain S. mutans strains of serotypes b, c, e, and f than against certain S. mutans strains of serotypes a, d, and g. Bacteriocin C3603 was also effective against selected strains of S. sanguis, S. salivarius, S. bovis, S. faecium, S. lactis, Lactobacillus casei, L. plantarum, L. fermentum, Bifidobacterium bifidum, Bifidobacterium longum, Propionibacterium acnes, and Bacteroides melaninogenicus, but it was not effective against certain strains of Escherichia coli, Klebsiella pneumoniae, Corynebacterium parvum, and Candida albicans. The inhibition of S. mutans strains BHT and PS-14 by bacteriocin C3603 was found to be due to the bacteriocidal activity of the bacteriocin. When water or a diet containing bacteriocin C3603 was consumed by gnotobiotic and specific pathogen-free rats infected with S. mutans PS-14, the caries score was found to be significantly reduced.

Preparation of milk fermented with bifidus

Abstract: PURPOSE:To enable the vigorous proliferation of bifidus bacteria in a milk medium in which the proliferation of bifidus bacteria is difficult without assistance, and to prepare bifidus-fermented milk having excellent taste and flavor, easily. CONSTITUTION:Bifidus bacteria and yeast are inoculated in a milk medium, and cultured by mixed cultivation method under aerobic condition. There is no particular limitation in the bifidus bacteria, and Bifidobacterium bifidum, Bifidobacterium breve, etc. can be cited as the examples. Although the yeast has no particular limitations, it is preferable to use the strain which generates perfume component during cultivation, i.e. those belonging to Saccharomyces genus. The milk medium is a milk for the conventional lactic fermentation in dairy. The mixed cultivation is defined as the cultivation wherein the proliferation of bifidus bacteria is carried out in a milk medium in the presence of yeast.

Fermented milk prodn. using bifido-bacteria - as mixed culture with yeasts

Abstract: Prodn. of fermented milk is effected by inoculating milk with bifidobacteria and yeasts and culturing under aerobic conditions. Suitable bifidobacteria are Bifidobacterium bifidum, B. breve, B. infantis and B. longum. Suitable yeasts include Saccharomyces, Candida, Debaromyces, Hansenula, Pichia, Torulopsis and Trichosporon spp. The starting material can be whole milk, skim-milk, condensed milk or reconstituted skim-milk powder, pref. with a solids content of 3-30%. The process is simpler than prior art processes and yields a pleasant-tasting prod. with a higher bifidobacteria count and higher pH than prods. obtd. using bifidobacteria alone.