The MIC of Nisin to Streptococcus thermophilus are determined by serial twofold dilutions in skim milk medium and whey medium. In skim milk medium, Streptococcus thermophilus 9 was tamed by gradually increasing the Nisin concentration until its resistance attain 300 IU·mL-1 of Nisin per mL. The Nisin-resistant Streptococcus thermophilus 9.31 and 9.4 that fit for the yogurt culture were gained by production performance identification and genetic stability test.
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