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THE USE OF A SELECTIVE MEDIUM FOR THE ENUMERATION OF LACTOBACILLI IN CHEDDAR CHEESE
Author(s) -
MABBITT L. A.,
ZIELINSKA M.
Publication year - 1956
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1956.tb00050.x
Subject(s) - enumeration , food science , ripening , lactobacillus , cheese ripening , chemistry , mathematics , fermentation , combinatorics
SUMMARY: The use of a selective solid medium for counting lactobacilli in Cheddar cheese is described. It has proved useful for this purpose, especially in the early period of ripening when large numbers of streptococci render other methods impracticable. The medium, in a semisolid form, is more sensitive for the detection of heterofermentation in lactobacilli than media previously available. The possibility of using it to count heterofermentative lactobacilli and leuconostocs is discussed.