Hostname: page-component-848d4c4894-v5vhk Total loading time: 0 Render date: 2024-06-22T13:32:04.266Z Has data issue: false hasContentIssue false
  • English
  • Français

Detection of propionic acid bacteria in cheese

Published online by Cambridge University Press:  01 June 2009

Finbarr D. Drinan  and
Timothy M. Cogan
Finbarr D. Drinan
Affiliation:
National Dairy Products Research Centre, Moorepark, Fermoy, Irish Republic
Timothy M. Cogan
Affiliation:
National Dairy Products Research Centre, Moorepark, Fermoy, Irish Republic
Get access Rights & Permissions [Opens in a new window]

Summary

Mesophilic lactic starters and thermophilic lactobacilli but not Streptococcus salivarius subsp. thermophilus grew on the sodium lactate agar (SLA) used for estimating the numbers of propionic acid bacteria (PAB) in cheese. The addition of cloxacillin (4 μg/ml) to SLA inhibited the starter bacteria but had no effect on the PAB. It was possible to count low numbers of PAB in the presence of high numbers of starter bacteria. A correlation coefficient of 0·9 was obtained between the level of propionic acid and the counts of PAB in cheese (n = 40). A disadvantage of the medium is that other bacteria found in cheese (mesophilic lactobacilli, enterococci, Clostridium tyrobutyricum) also grow on it; however, these bacteria are easily distinguishable from PAB on the basis of size, colour and absence of catalase.

Type
Original Articles
Information
Journal of Dairy Research , Volume 59 , Issue 1 , February 1992 , pp. 65 - 69
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

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 Man, J. C., Rogosa, M. & Sharpe, M. E. 1960 A medium for the cultivation of lactobacilli. Journal of Applied Kacteriology 23 130–135CrossRefGoogle Scholar
Garvie, E. I. 1960 The genus Leuconostoc and its nomenclature. Journal of Dairy Research 27 283–292CrossRefGoogle Scholar
Hettinga, D. H., Vedamuthu, E. R. & Reinbold, G. W. 1968 Pouch method for isolating and enumerating propionibacteria. Journal of Dairy Science 51 1707–1709CrossRefGoogle ScholarPubMed
Hirsch, A. & Grinsted, E. 1954 Methods for the growth and enumeration of anaerobic spore-formers from cheese, with observations on the effect of nisin. Journal of Dairy Research 21 101–110CrossRefGoogle Scholar
Nickels, C. & Leesment, H. 1964 [Method for the differentiation and quantitative determination of starter bacteria.] Milchwissenschaft 19 374–378Google Scholar
Peberdy, M. F. & Fryer, T. F. 1976 Improved selective media for the enumeration of propionibacteria from cheese. New Zealand Journal of Dairy Science and Technology 11 10–15Google Scholar
Reddy, M. S., Reinbold, G. W. & Williams, F. D. 1973 Inhibition of propionibacteria by antibiotic and antimicrobial agents. Journal of Milk and Food Technology 36 564–569CrossRefGoogle Scholar
Reinbold, G. W. 1985 The Propionibacteria: milk products. In Bacterial Starter Cultures for Foods pp. 73–84 (Ed. Gilliland, S. E.). Boca Raton, FL: CRC PressGoogle Scholar
Terzaghi, B. E. & Sandine, W. E. 1975 Improved medium for lactic streptocci and their bacteriophages. Applied Microbiology 29 807–813CrossRefGoogle Scholar
Thornhill, P. J. & Cogan, T. M. 1984 Use of gas-liquid chromatography to determine the end products of growth of lactic acid bacteria. Applied and Environmental Microbiology 47 1250–1254CrossRefGoogle ScholarPubMed
Vedamuthu, E. R. & Reinbold, G. W. 1967 The use of candle oats jar incubation for the enumeration, characterization and taxonomic study of propionibacteria. Milchwissenschaft 22 428–431Google Scholar