228 



tRI';AM RIPENINC; AND S'l-AKIIOKS 



contain a promiscuous variety of organisms. It is for this 

 reason that they are commonly designated as pure cultures. 



Commercial 

 Starters 



AitK'ri- 



foreign 



S. C. Keith, 

 Cliarlestcjwn, 

 Mass. 

 (). DouKlas, 

 lioston, 

 Mass 

 t;i()V l'>icss()n, 

 St. Paul, 

 Minn. 

 C'hr. Hansen's Lab- 

 (iratorw Little 

 Falls, X. Y. 

 l'arke,I)a\is&: Co., 

 J)etroil, 

 Mich. 

 lilauenfeliH & 

 Tvede, Copen- 

 hagen, Den. 

 lljort & t'og's 

 Laboratory Cul. 

 Copenhagen, 

 Den. 

 S. P. Storm, 

 Tillitze, Naks- 

 ko\', Den. 



Lactic Acid Culture ^ 



Duplex Culture [ Lirjuid 



lioston Hutter Culture J 



lioston Hutter Culture i 



Duplex Culture I Liquid 



Lactic Acifl Culture J 



, , , , ,. 1 1 Liquid 



Ji,ncsson s Hutter Cul- , 



[ and 

 ture ,, , 



J P(j\v(ier 



Lactic Lcrment 



Powder 



f This culture is j)ut 

 Llavorone i uj) in tablet and 

 I capsule forms 



Danish Lactic ,^ , 



, . , ,, r i owder 



Acid I'ermcnt 



Lactic 



Starter 



Extensive work done by Hammer and Bailey of the Iowa 

 Station not only suj)ports what has just been said regarding 

 commercial cultures, but also goes to prove that while the 

 organism which predominates in a good culture or starter is the 

 common lactic acid organism (Slrcptococcus huiiciis), there 

 must also be associated with this, an organism or organisms, 

 which will develop volatile flavor and aroma-producing acids. 

 Hanmicr says that it seems that there is no longer any question 

 that starters are mixed cultures, ;ind that even a pure lactic 

 acid culture sent out from a laboratory ^'ery soon becomes a 

 mixed culture containing volatile acid-i)roducing organisms. 

 These findings by Hammer ;ind Bailey are supported by the work 

 done by Storch in Deimiark, and Beckout and Ott de Vrics in 

 Holland. 



