Hostname: page-component-77c89778f8-9q27g Total loading time: 0 Render date: 2024-07-21T20:53:50.927Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of antibiotic resistance on the flavour profile of lactic acid bacteria

Published online by Cambridge University Press:  01 June 2009

K. S. Babu ,
R. S. Singh  and
H. Chander
K. S. Babu
Affiliation:
Division of Dairy Microbiology, National Dairy Research Institute, Karnal-132001, India
R. S. Singh
Affiliation:
Division of Dairy Microbiology, National Dairy Research Institute, Karnal-132001, India
H. Chander
Affiliation:
Division of Dairy Microbiology, National Dairy Research Institute, Karnal-132001, India
Get access Rights & Permissions [Opens in a new window]

Extract

The major problem encountered in the dairy industry is due to the failure of starter in the manufacture of fermented dairy products such as cheese, Yogurt buttermilk and also the Indian fermented milk products srikhand and dahi, in terms of low acid production and absence of flavour and aroma. Usually, in such cases the presence of antibiotics is detected. Little work has been done on the effect of antibiotic resistance in the starter on flavour production, though many workers have investigated acid production and proteolytic activity (Kondratenko et al. 1978 Ottogalli et al. 1975; Shahani & Harper 1958; Wilkowske & Krienke, 1951). The present investigation has been undertaken to develop antibiotic-resistant strains of lactic streptococci, i.e. Streptococcus lactis biovar. diacetylactis and Lactobacillus delbrueckii subsp. bulgaricus which could be used for the preparation of fermanted milk products.

Type
Short Communications
Information
Journal of Dairy Research , Volume 56 , Issue 1 , February 1989 , pp. 155 - 157
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

De, S. 1980 Outlines of Dairy Technology, p. 149. Delhi: Oxford University PressGoogle Scholar
Kondratenko, M., Suishkova, I., Tsaneva, K. & G'Oshev, B. 1978 Inhibitory effect of antibiotics on yoghurt production. 20th International Dairy Congress, Paris E 834–835Google Scholar
Lindsay, R. G. & Day, E. A. 1965 Rapid quantitative method for determination of acetaldehyde in lactic starter cultures. Journal of Dairy Science 48 665–669CrossRefGoogle ScholarPubMed
Ottogalli, G., Bianchi, B., Galli, S. & Galli, A. 1975 [Use of milk containing antibiotics in production of Taleggio cheese with selected starters resistant to penicillin.] Industria del Latte 11(3/4) 37Google Scholar
Pack, M. Y., Sandine, W. E., Elliker, P. R., Day, E. A. & Lindsay, R. C. 1964 Owades and Jakovac method for diacetyl determination in mixed-strain starters. Journal of Dairy Science 47 981–986CrossRefGoogle Scholar
Seelemann, M. & Timm, F. 1955 [Studies on the resistance of lactic acid bacteria to penicillin.] Milchwissenschaft 10 113–116Google Scholar
Shahani, K. M. & Harper, W. J. 1958 The development of antibiotic resistance in cheese starter cultures. Milk Products Journal 49(3) 15–16, 53–54Google Scholar
Wilkowske, H. H. & Krienke, W. A. 1951 Influence of penicillin on the lactic acid production of certain lactobacilli. Journal of Dairy Science 34 1030–1033CrossRefGoogle Scholar
Wulf, J. J. & Sandine, W. E. 1983 Isolation and characterization of fast acid-producing antibiotic-resistant mutants of lactic streptococci. Journal of Dairy Science 66, 1835–1842CrossRefGoogle Scholar