Comparison of Compatibility of Streptococcus Starters in Reconstituted Nonfat Dry Milk and a Whey-Based Bacteriophage Inhibitory Medium

Compatibility of mixed cultures of Streptococcus lactis and Streptococcus cremoris were studied by the phage tracer technique in 10% nonfat dry milk and a whey-based phage inhibitory medium. Methods of membrane dialysis and differential enumeration were tried and abandoned. Dominance occurred in nonfat dry milk and in the whey-based medium during a continuous fermentation period within a pH range 6.8 to 5.2. The dominance pattern of two-strain combinations in 10% nonfat dry milk was different from that in the whey-based media. Dominance varied from one strain to another in no consistent sequence in some combinations. Dominance patterns of combinations were compared with patterns of stimulation and inhibition