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The nature of the stimulation of the growth of Streptococcus lactis by yeast extract

Published online by Cambridge University Press:  01 June 2009

J. Selby Smith ,
A. J. Hillier ,
G. J. Lees  and
G. R. Jago
J. Selby Smith
Affiliation:
Russell Grimwade School of Biochemistry, University of Melbourne, Parkville, Victoria, 3052, Australia
A. J. Hillier
Affiliation:
Russell Grimwade School of Biochemistry, University of Melbourne, Parkville, Victoria, 3052, Australia
G. J. Lees
Affiliation:
Russell Grimwade School of Biochemistry, University of Melbourne, Parkville, Victoria, 3052, Australia
G. R. Jago
Affiliation:
Dairy Research Laboratory, Division of Food Research, C.S.I.R.O., Highett, Victoria 3190, Australia
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Summary

Yeast extract was fractionated on Sephadex G-25 into 7 fractions. The fraction most stimulatory to the growth of Streptococcus lactis C10 contained over 70% of the amino N present in yeast extract and consisted of a wide variety of free amino acids and a small amount of peptide material. Examination of possible replacement factors for this fraction revealed that the amino-acid material present was largely responsible for the stimulation of Str. lactis C10. Purine and pyrimidine bases and inorganic constituents also contributed to the stimulation. In addition, yeast extract contained a component which decomposed H2O2, a metabolite which accumulates in the growth medium under aerobic conditions and inhibits growth. The nature of the stimulation was studied by isolating slow and fast acid-producing colonies of Str. lactis C10. It appeared that yeast extract and other amino-acid supplements prevented an observed inhibition of the growth of the slow variants below pH 6·0, apparently by satisfying a nutritional deficiency caused by a drop in pH.

Type
Research Article
Information
Journal of Dairy Research , Volume 42 , Issue 1 , February 1975 , pp. 123 - 138
Copyright
Copyright © Proprietors of Journal of Dairy Research 1975

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