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446. A note on the inhibition of an anaerobic sporeformer in Swiss-type cheese by a nisin-producing streptococcus

  • A. Hirsch (a1), Elisabeth Grinsted (a1), Helen R. Chapman (a1) and A. T. R. Mattick (a1)


Cheese of the Swiss (Emmenthaler, Gruyère, Danish-Swiss) type is popular on the continent of Europe and in America, but severe losses in ripening are caused by contamination with anaerobic sporeformers. Active gas production by the clostridia during ripening causes distension and spoiling of the cheese which becomes unmarketable.



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(1)Mattick, A. T. R. & Hirsch, A. (1947). Lancet, ii, 5.
(2)Babel, F. J. & Hammer, B. W. (1939). Res. Bull. Iowa St. Coll. no. 264.


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