Abstract
A culture of Lactobacillus casei subsp. alactosus was treated with N-methyl-N '-nitro-N-nitrosoguanidine and 107 possible mutants were isolated. There was considerable variation among mutant cultures in total acidity and production of diacetyl when grown in soymilk. Two of them coagulated reconstituted skim milk within 48 hr. About 36% of isolated mutant cultures produced larger amounts of diacetyl in soymilk than the parent strain. Only 14% of isolates produced higher amounts of acid, and the capacity to produce acid of others was partially impaired. Approximately 58% of tested mutants were found to possess unstable characters after 20 daily transfers in tryptone yeast extract broth. Cultural studies on five selected mutants indicated that two of them ferment lactose and sorbose in contrast to other tested mutants and the parent. However, their morphologies were similar to the parent.
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