why commercial DVI culture degenerate?
Printed From: Dairy Science and Food Technology
Category: Starter cultures
Forum Name: Starter cultures
Forum Description: Discussion about the microorganisms used in the manufacture of cultured products
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=129
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Topic: why commercial DVI culture degenerate?
Posted By: Guests
Subject: why commercial DVI culture degenerate?
Date Posted: 22 Mar 2010 at 10:48pm
teacher told me that DVI culture will degenerate if I propagate it.
the rate of acid development will slow down.
but lactic acid is indeed the metabolic product of LAB, so ,the more lactic acid they produce, the more activity they have.
I think high activity LAB have advantage in competition.
why culture degenerate??
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Replies:
Posted By: Guests
Date Posted: 22 Mar 2010 at 10:49pm
Commercial DVI cultures contain several strains of particular LAB. If you simply propagate them in milk or broth strain balance will change, and slower acid producing variants may accumulate.
Additionally if you do not correctly propagate -control acidity- and store the culture before use-hold at low temperatiiures, the acid produced may damage the starter bacteria and result in slow acid production.
This process is well understood.
So your teacher is correct.
If you isolate the component strains and propagate them correctly using well publicised methods you can obtain a stable culture system. Obviously there may be patent and other considerations that will prohibit you doing this this commercially. There is nothing to stop you doing this for research purposes.
I probably have old lecture notes discussing culture propagation and preservation. I will consider posting them as a Word file to this part of the forum.
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