Accelerated Fermentation of Milk by Nitrosoguanidine Induced Mutans of Lactobacilli

ABSTRACT

Selected nitrosoguanidine (NTG) mutants of Lactobacillus bulgaricus and L. casei produced appreciably higher acidities and a noticeable increase in proteolytic activity as compared to the parent cultures. Combination of these NTG-induced mutants with Streptococcus lactis and S. cremoris showed enhancement in the biochemical performance, thereby exploring the possibility of utilizing these variants in the manufacture of milk products.