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Appl Environ Microbiol. 1968 August; 16(8): 1220-1224
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Characterization of an Inhibitor for Lactobacillus bulgaricus in Tomato Juice¹

Department of Food Science, North Carolina State University, Raleigh, North Carolina 27607

ABSTRACT

Tomato juice (serum) added to milk in high concentration caused inhibition of acid production by Lactobacillus bulgaricus. The inhibitor was partially purified by adsorption on charcoal. Further isolation and purification involved paper chromatography in two different solvent systems. Ultraviolet-absorption spectra and thin-layer chromatography were used in characterization studies. The inhibitor was found to be a xylose- and adenine-containing nucleotide.

¹ Paper no. 2610 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh.