Interaction of antibiotics and water activity of Streptococcus thermophilus and Lactobacillus bulgaricuss

LARSEN R.F.; AÑON, MARÍA CRISTINA

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1989 vol. 54 p. 922 - 924

0022-1147

Acid production was determined in cultures o/ Streptococcus thermophilus and Lactobacillus bulgaricus in the presence oJ penicillinand gentumycin in milks with wuter activity udjusred between 0.992and 0.943 by adding glycerol, glucose or sucrose. Resistunce oJ S.thermophilus ATCC 19258 und CRL 410 to penicillin increased whenII,. wus lowered with glycerol from 0.992 to 0.995, und Jrom 0.99210 0.985 in L. bulgaricus ATCC 11842. Susceptibility to gentamycinincreased in both species with reduction oJ u,. Susceptibility oJ S.thermophilus CRL 410 to penicillin increused in most cuses when a,was adjusted with glucose, while acid production ut (I uW oJ 0.98swas nlways higher than that of the controls (u, 0.992) when sucrosewas used. With L. bulgaricus CRL 420, lower ucid production wusobserved at all penicillin concentrations, whether glucose or ,sucrasewas used as the humectunt.