Abstract
Acid production in milk by 13 of 14 lactobacilli isolated from Cheddar cheese was stimulated by the addition of capsular material from micrococci. Capsular preparations from 18 micrococci isolated from the same Cheddar cheese stimulated acid production of a Lactobacillus isolate. These capsular preparations also stimulated acid production by lactic streptococci as well as Streptococcus thermophilus. They contained sialic acid, N-acetylhexosamine and riboflavin. The stimulatory factor was heat stable.
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