Milk component(s) inhibitory to Bacillus stearothermophilus.

Abstract The growth of Bacillus stearothermophilus was inhibited by raw or mildly heated milks; however, the growth of Bacillus subtilis was not inhibited under the same conditions. A microbiological assay for the determination of inhibitor concentrations was developed. After fractionation of the milk, the major portion of the total inhibitory activity remained with the acid-insoluble (pH 4.6) fraction, indicating that the milk component(s) which inhibits B. stearothermophilus is, or is associated with, the casein fraction.

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