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LOW TEMPERATURE ACTIVITY OF LACTIC STREPTOCOCCI ISOLATED FROM CULTURED BUTTERMILK.

Author(s) : HOGARTY S. L., FRANK J. F.

Type of article: Article

Summary

PSYCHROTROPHIC AND MESOPHILIC LACTIC STREPTOCOCCI WERE ISOLATED FROM COMMERCIAL CULTURED BUTTERMILK TO DETERMINE THEIR POTENTIAL EFFECT ON THE QUALITY OF THIS PRODUCT. PSYCHROTROPHIC ISOLATES OF S. LACTIS SUBSP DIACETYLACTIS WERE COMPARED TO MESOPHILIC ISOLATES IN REGARD TO THEIR ABILITY TO GROW AND REDUCE DIACETYL IN ACIDIFIED MILK (PH 4.7) INCUBATED AT 280 K (7 DEG C). THE MESOPHILIC ISOLATES GREW MORE RAPIDLY IN ACIDIFIED REFRIGERATED MILK THAN DID THE PSYCHROTROPHS, INDICATING THAT THE PSYCHROTROPHIC ISOLATES WERE MORE ACID SENSITIVE. BOTH PSYCHROTROPHIC AND MESOPHILIC STRAINS OF S. LACTIS SUBSP DIACETYLACTIS COULD RAPIDLY REDUCE DIACETYL IN REFRIGERATED ACIDIFIED MILK.

Details

  • Original title: LOW TEMPERATURE ACTIVITY OF LACTIC STREPTOCOCCI ISOLATED FROM CULTURED BUTTERMILK.
  • Record ID : 1983-2256
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 13
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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