TY - JOUR
AU - BERRIDGE, N. J.
AB -  IN C O N T I N U O U S CULTURE BY N . 1. B E R R I D G E National Institute for Research in Dairying In continuous cultures of many micro-organisms, the supply of fresh medium must be carefully controlled according to some property of the culture because if the supply is only slightly in excess of the optimum rate, the bacteria will be washed out of the apparatus (Herbert, 1961). Some form of automatic control is, therefore, usually employed. On the other hand Ashton, Airey, Leedham, and Gomm (1959) have indicated a very simple apparatus without automatic controls for the continuous culture of starter organisms, and their experience suggests that in the case of starter bacteria growing in milk ‘wash-out’ is easily avoided. Shmeleva, Novotel’nov and Yokolev ( 1964) have also described the continuous culture of starter for margarine manufacture, and they have studied the effect of various conditions on the properties (e.g. diacetyl production) of pure and mixed cultures. The experiments described below confirm that ‘wash-out’ can easily be avoided with Streptococcus Iactis var. diaretilactis (NCDO 1007; DRCI) in continuous culture. Preliminary experiments were made using the automatic addition of milk 
TI - A NOTE ON THE SELF‐REGULATING CAPABILITY OF A STARTER ORGANISM IN CONTINUOUS CULTURE
JF - International Journal of Dairy Technology
DO - 10.1111/j.1471-0307.1966.tb01851.x
DA - 1966-10-01
UR - https://www.deepdyve.com/lp/wiley/a-note-on-the-self-regulating-capability-of-a-starter-organism-in-DIYjyi7VtJ
SP - 232
VL - 19
IS - 4
DP - DeepDyve
ER -