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SEASONAL VARIATION IN CHEESE STARTER ACTIVITY
Author(s) -
CZULAK J.,
MEANWELL L. J.
Publication year - 1951
Publication title -
proceedings of the society for applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0370-1778
DOI - 10.1111/j.1365-2672.1951.tb01988.x
Subject(s) - starter , food science , antagonism , pasteurization , agar , biology , chemistry , bacteria , biochemistry , genetics , receptor
Summary: Depression of activity of certain single strain starter cultures in H.T.S.T. pasteurized milk during the October‐April season was observed, but the effect was removed by momentary boiling. The addition of a small percentage of such milk to autoclaved milk reduced the activity of these cultures. These ‘inhibited’cultures were unable to grow in modified Niven's medium even when additional known growth factors were added. Using a whey agar medium, active ‘uninhibited’colonies may be picked and a ‘failing culture’revived. An hypothesis postulating an inhibitor‐growth factor antagonism is advanced, to explain the findings.