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Review: interactions between lactic and psychrotrophic gram-negative flora in milk.

[In Spanish. / En espagnol.]

Author(s) : JASPE A., MATIAS P., FERNANDEZ L., SAN JOSE C.

Type of article: Article

Summary

Lactic acid and psychrotrophic bacteria in raw milk are basically determined by sources of contamination and storage temperatures. Reciprocal interactions exist between both bacterial populations. Lactic acid bacteria develop different types of antagonistic actions (production of organic acids, hydrogen peroxide, bacteriocins, etc), whereas psychrotrophic bacteria promote cooperation (comensalism), increasing non proteinic nitrogen available and degrading hydrogen peroxide. These interactions tend to occur sequentially, following variations in storage temperature.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1994-2405
  • Languages: Spanish
  • Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 33 - n. 5
  • Publication date: 1993/10
  • Document available for consultation in the library of the IIR headquarters only.

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