Hemme D H, Schmal V, Auclair J E
J Dairy Res. 1981 Feb;48(1):139-48. doi: 10.1017/s0022029900021555.
Soluble extracts of 20 strains of thermophilic lactobacilli (Lactobacillus helveticus, L. lactis and L. bulgaricus) were prepared and added to milk for the culture of 10 strains of Streptococcus thermophilus. Acid production was stimulated in 64.5% of cases for 9 of these 10 strains. The L. helveticus extracts were the most stimulatory, but the same extracts did not always strongly stimulate each strain of Str. thermophilus. The stimulatory effects observed varied with the volume of extract and the strain of Str. thermophilus. The exception was Str. thermophilus 385, which was never stimulated. The stimulatory effects observed were due to aminopeptidases present in the lactobacillus extracts and were not related to a general caseinolytic activity. The possible addition of such extracts to milk for cooked hard cheese is discussed.
制备了20株嗜热乳杆菌（瑞士乳杆菌、乳酸乳球菌和保加利亚乳杆菌）的可溶性提取物，并将其添加到牛奶中用于培养10株嗜热链球菌。在这10株嗜热链球菌中，有9株在64.5%的情况下产酸受到刺激。瑞士乳杆菌提取物的刺激作用最强，但相同的提取物并不总是能强烈刺激每一株嗜热链球菌。观察到的刺激效果因提取物的体积和嗜热链球菌的菌株而异。例外的是嗜热链球菌385，它从未受到刺激。观察到的刺激作用是由于乳杆菌提取物中存在的氨肽酶，与一般的酪蛋白分解活性无关。讨论了将此类提取物添加到用于制作硬质成熟干酪的牛奶中的可能性。
