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THE ASSOCIATED GROWTH OF STREPTOCOCCUS LACTIS AND ESCHERICHIA COLI
Author(s) -
HALL NITA J.
Publication year - 1957
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.1365-2672.1957.tb04519.x
Subject(s) - escherichia coli , microbiology and biotechnology , bacteria , food science , lactococcus lactis , organism , streptococcus , biology , chemistry , lactic acid , biochemistry , genetics , gene
SUMMARY: The possibility that contamination of farmhouse starters by coli‐aerogenes bacteria may be a factor in producing the subtle flavour of farmhouse Cheddar cheese has been discussed. The associated growth of Strep. lactis and E. coli I at 30° and 37° resulted in the rapid disappearance of E. coli from the mixtures, even though it had been the dominant organism in some of them originally. Mixtures containing Strep. lactis and an anaerogenic strain of E. coli still contained this variant at the end of a month, although in no definite ratio and in a very much reduced proportion. It is concluded that the components of coli‐lactic starters to be used in the manufacture of cheese should be combined together in the vats.