title: Production of High-Viscosity Whey Broths by a Lactose-Utilizing Xanthomonas campestris Strain.
abstract: Xanthomonas campestris BB-1L was isolated by enrichment and selection by serial passage in a lactose-minimal medium. When BB-1L was subsequently grown in medium containing only 4% whey and 0.05% yeast extract, the lactose was consumed and broth viscosities greater than 500 cps at a 12 s shear rate were produced. Prolonged maintenance in whey resulted in the loss of the ability of BB-1L to produce viscous broths in whey, indicating a reversion to preferential growth on whey protein, like the parent strain.
authors.affiliation: Stauffer Chemical Company, Richmond, California 94804.
authors.forename: R D
authors.initials: RD
authors.lastname: Schwartz
authors.forename: E A
authors.initials: EA
authors.lastname: Bodie