Since cheese is poor in energy for bacterial growth, it is believed that non-starter lactic acid bacteria growth and flavour development are supported by the nutrients from lysis of the starter culture. This study was performed to investigate the dynamics of interaction between starter and non-starter strains from cheese. A starter culture lysate was prepared by enzymatic digestion and tested as a growth substrate for Lactobacillus sp. strains. The two starter culture strains of Lactococcus lactis were also tested on the starter-lysate. All seventeen strains were individually inoculated at the level of 5.0 log₁₀ cfu mL⁻¹ in M17 broth, with or without 10% starter-lysate, and incubated at 30 °C for 140 h. The optical density_{600 nm} was modelled with the primary log-transformed Logistic model with delay and lag phase duration, maximum specific growth rate as well as maximum population density obtained. Biphasic growth was mainly observed when the strains were able to utilize the starter-lysate as an energy source. To deal with the lack-of-fit related to the biphasic growth, the observed data points of the curve were divided after graphic evaluation and according to deviation of the residuals from the range ±0.05. Modelling was then performed in two phases by applying the same primary Logistic model in each of the two parts of the growth curve. Values of root-mean-square error and graphic evaluation indicated the good fitting of the data with the suggested approach. The growth of the two Lactococcus lactis strains was not affected by the starter-lysate. However, thirteen of the non-starter strains had their growth rates increased. The increase was greatest for Lactobacillus rhamnosus KU-LbR1, which reached maximum optical densities of 0.23 and 0.58 in the absence and the presence of starter-lysate, respectively. No effect of the starter-lysate was shown for the growth of Lactobacillus curvatus strains. The extend of the growth of non-starter strains on the starter-lysate was shown to be species and strain dependent.

由于奶酪的能量不足以促进细菌生长，因此人们认为，发酵剂培养物裂解产生的营养物质可促进非发酵乳酸菌的生长和风味的发展。进行这项研究是为了研究奶酪中发酵剂和非发酵剂之间相互作用的动力学。通过酶消化制备发酵剂裂解物，并作为乳酸杆菌属的生长底物进行测试。株。还对发酵乳裂解液测试了两种乳酸乳球菌的发酵培养菌株。将所有十七个菌株分别在M17肉汤中以5.0 log ₁₀ cfu mL ^-1的水平接种（有或没有10％发酵液），并在30°C孵育140 h。光密度用一次对数转换的Logistic模型对_{600 nm}进行建模，该模型具有延迟和滞后阶段持续时间，最大比生长速率以及最大种群密度。当菌株能够利用发酵液作为能量来源时，主要观察到双相生长。为了解决与双相增长有关的拟合不足，在图形评估后并根据残差在±0.05范围内的偏差，将曲线的观测数据点进行划分。然后通过在增长曲线的两个部分的每一个中应用相同的主要Logistic模型，在两个阶段中进行建模。均方根误差和图形评估的值表明数据与建议的方法非常吻合。两种乳酸乳球菌的生长菌株不受起始裂解物的影响。但是，有13种非发酵菌株的生长速度有所提高。增加的最大的为鼠李糖乳杆菌KU-LbR1，达到0.23并且在不存在0.58的最大光密度和起动机溶解物分别存在。曲霉乳杆菌菌株的生长未显示起子裂解物的作用。非发酵菌株在发酵菌裂解物中的生长扩展显示为物种和菌株依赖性。