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Effect of cadmium on the growth of Lactobacillus lactis, L. helveticus and Streptococcus thermophilus in milk

Published online by Cambridge University Press:  01 June 2009

Hannu Korkeala ,
Stefan Soback  and
Jorma Hirn
Hannu Korkeala
Affiliation:
Department of Food Hygiene, College of Veterinary Medicine, Helsinki, Finland
Stefan Soback
Affiliation:
National Veterinary Institute, Helsinki, Finland
Jorma Hirn
Affiliation:
National Veterinary Institute, Helsinki, Finland
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Summary

The viable counts, pH and production of lactic acid were determined for Lactobacillus lactis, L. helveticus and Streptococcus thermophilus after 0, 5 and 24 h anaerobic incubation at 44 °C in skim milk containing 0, 3, 5 or 7μg cadmium (Cd)/l. In skim milk containing 7μg Cd/l, a noticeable decrease in lactic acid production and inhibition of the decrease in pH was observed for all three strains after 24 h, although there was only a slight inhibition of growth. With 3 and 5μg Cd/l, there was only a slight inhibition in the decrease in pH. In addition, with 3 μg Cd/l some evidence of stimulation of lactic acid production was found. The inhibitory effect of low Cd concentrations on lactic acid bacteria may give rise to problems in the dairy industry.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 4 , November 1984 , pp. 591 - 596
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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