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555. Aroma-producing group ‘N’ streptococci isolated from Cheddar cheese curd

Published online by Cambridge University Press:  01 June 2009

M. Zielinska  and
E. R. Hiscox
M. Zielinska
Affiliation:
National Institute for Research in Dairying, University of Reading
E. R. Hiscox
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

A high proportion of the group ‘N’ streptococci, isolated from Cheddar cheese curd, produced volatile acids and acetoin, in varying degrees, in milk culture. The active acetoin-producing strains closely resembled type strains of Str. diacetilactis (Matuszew-ski) and Str. citrophilus P.R.M. but differed from them in producing acetoin in lactose broth. The weak acetoin-producing strains resembled Str. cremoris HP in this characteristic, but in their morphological and cultural reactions, mor e closely resembled Str. lactis. The titratable acidity in milk cultures varied inversely with the production of volatile acids and acetoin.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 21 , Issue 2 , June 1954 , pp. 238 - 244
Copyright
Copyright © Proprietors of Journal of Dairy Research 1954

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References

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