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Characteristics of micrococci from the surface of Roquefort cheese
Author(s) -
Vivier D.,
Ratomahenina R.,
Galzy P.
Publication year - 1994
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.1365-2672.1994.tb01651.x
Subject(s) - halotolerance , micrococcus luteus , food science , micrococcus , sodium , chemistry , bacteria , acetic acid , water activity , salinity , sorbitol , fatty acid , biology , biochemistry , organic chemistry , escherichia coli , water content , ecology , genetics , geotechnical engineering , engineering , gene
Five different Micrococcus spp. were isolated from the surface of Roquefort cheese: M. roseus, M. sedentarius, M. lylae, M. luteus and M. varians. During culture on synthetic medium these bacteria produced acetic acid as the main volatile fatty acid and propanol as the main alcohol. On a complex medium these isolates synthesized additional volatile fatty acids. Studies were made of the effect of pH, of water activity adjusted with sodium chloride or sorbitol, and of temperature on growth rates. All five isolates were inhibited at a pH lower than 5.5 and grew at temperatures from 4° to 44°C; they were halotolerant and multiplied at NaCl concentrations up to 20%, corresponding to a water activity of 0.884.