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Pediococci in Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

T. F. Fryer  and
M. Elisabeth Sharpe
T. F. Fryer
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
M. Elisabeth Sharpe
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

Fifty-nine strains of pediococci were isolated as representing the predominant non-starter flora in a series of Cheddar cheeses made over a period of 5 months. All strains had the same physiological characteristics and were identified as Pediococcus cerevisiae. A common antigen was found in 54 of the strains, whereas in the other 5 the antigenic component appeared to be related but not the same. Both antigens were located in the cell wall.

All the strains required folinic acid for growth and it was shown with one strain that the small amount of growth which occurred in sterile milk was greatly increased by the presence of the folinic acid producing starter Streptococcus cremoris 924.

Type
Original Articles
Information
Journal of Dairy Research , Volume 33 , Issue 3 , October 1966 , pp. 325 - 331
Copyright
Copyright © Proprietors of Journal of Dairy Research 1966

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