Hostname: page-component-586b7cd67f-r5fsc Total loading time: 0 Render date: 2024-11-27T06:29:42.908Z Has data issue: false hasContentIssue false
  • English
  • Français

A thermoduric strain of Streptomyces albus, isolated from 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
Get access Rights & Permissions [Opens in a new window]

Summary

A strain of Streptomyces albus, presumed to have originated in raw milk, was found in large numbers in a pair of experimental cheeses. The numbers of streptomyces in both cheeses remained constant over the 4-month period of sampling and a comparison of the numbers obtained from cheese dissolved in citrate with and without mechanical aid revealed no differences, suggesting that the streptomyces was present in the conidial state. The heat resistance of mycelium and of conidia was determined at 62·7 °C (145 °F) and 71·7 °C (161 °F). The mycelial cells showed no resistance to either temperature, there being 100% kill after 15 min at 62·7 °C and 17 sec at 71·7 °C. The conidia, however, were very much less affected after 2 h at 62·7 °C, and 3% remained viable even after 30 min at 71·7 °C. Although the strain was found to be proteolytic, lipolytic and saccharolytic, it appeared to be inactive in the cheese, being present in the conidial state.

Type
Original Articles
Information
Journal of Dairy Research , Volume 32 , Issue 1 , February 1965 , pp. 27 - 34
Copyright
Copyright © Proprietors of Journal of Dairy Research 1965

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

Bernstein, A. & Morton, H. E. (1934). J. Bact. 27, 625.CrossRefGoogle Scholar
deMan, J. C., Rogosa, M. & Sharpe, M. E. (1960). J. appl. Bact. 23, 130.CrossRefGoogle Scholar
Erikson, D. (1955 a). J. gen. Microbiol. 13, 119.CrossRefGoogle Scholar
Erikson, D. (1955 b). J. gen. Microbiol. 13, 127.CrossRefGoogle Scholar
Franklin, J. G. & Sharpe, M. E. (1963). J. Dairy Res. 30, 87.CrossRefGoogle Scholar
Franklin, J. G., Williams, D. J. & Clegg, L. F. L. (1958). J. appl. Bact. 21, 151.Google Scholar
Gordon, R. E.Mihm, J. M. (1957). J. Bact. 73, 15.CrossRefGoogle Scholar
Gordon, R. E. & Smith, M. M. (1955). J. Bact. 69, 147.CrossRefGoogle Scholar
Gyllenberg, H., Eklund, E., Antila, M. & Vartiovaara, V. (1960). Acta agric. scand. 10, 50.CrossRefGoogle Scholar
Hlaváčková, E. (1951). Sborn, čsl. Akad. zermed. Věd. 24, 300. (Dairy Sci. Abstr. (1952), 14, 863.)Google Scholar
Inverso, M. & Weiser, H. H. (1949). J. Milk Tech. 12, 270.CrossRefGoogle Scholar
Jones, A. & Richards, T. (1952). Proc. Soc. appl. Bact. 15, 82.Google Scholar
Lutman, B. F. & Cunningham, G. C. (1914). Bull. Utah agric. Exp. Sta. no. 184.Google Scholar
Mabbitt, L. A., Chapman, H. R. & Sharpe, M. E. (1959). J. Dairy Res. 26, 106.CrossRefGoogle Scholar
Miles, A. A. & Misra, S. S. (1938). J. Hyg., Camb., 38, 732.Google Scholar
Naylor, J. & Sharpe, M. E. (1958). J. Dairy Res. 25, 92.CrossRefGoogle Scholar
Skinner, F. A. (1951). J. gen. Microbiol. 5, 159.CrossRefGoogle Scholar
Stern, J. A. & Proctor, B. E. (1954). Food Tech., Champaign, 8, 139.Google Scholar
Waksman, S. A., Umbreit, W. W. & Cordon, T. C. (1939). Soil Sci. 47, 37.CrossRefGoogle Scholar