Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-19T15:19:12.906Z Has data issue: false hasContentIssue false
  • English
  • Français

Behaviour of Streptococcus lactis in heat treated (80 °C for 30 min) or sterilized cow's and ewe's milk

Published online by Cambridge University Press:  01 June 2009

Francisco J. Chavarri ,
Jose A. Nuñez  and
Manuel Nuñez
Francisco J. Chavarri
Affiliation:
Departamento de Bioquímica y Microbiología, CRIDA 06, I.N.I.A., Apartado 8111, Madrid, Spain
Jose A. Nuñez
Affiliation:
Departamento de Bioquímica y Microbiología, CRIDA 06, I.N.I.A., Apartado 8111, Madrid, Spain
Manuel Nuñez
Affiliation:
Departamento de Bioquímica y Microbiología, CRIDA 06, I.N.I.A., Apartado 8111, Madrid, Spain
Get access Rights & Permissions [Opens in a new window]

Summary

Generation times and acid production after 6 and 24 h by 20 strains of Streptococcus lactis of dairy origin were determined in heat treated (80 °C for 30 min) and sterilized cow's and ewe's milk. Ewe's milk enhanced growth of the streptococci, with significantly (P < 0·001) shorter generation times and higher acid production after 6 h incubation than cow's milk, probably due to its higher vitamin content. The stronger buffer capacity of ewe's milk allowed a higher (P < 0·001) acid production after 24 h than cow's milk. A stimulatory effect of sterilization on generation time and acid production after 24 h was observed in cow's milk. However, the heat treated ewe's milk was shown to be a better substrate than sterilized ewe's milk for Str. lactis.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 3 , August 1983 , pp. 357 - 363
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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

Accolas, J. P. & Auclair, J. 1970 [Determination of the acid-producing activity of concentrated frozen suspensions of lactic acid bacteria] Lait 50 609–626CrossRefGoogle Scholar
Cogan, T. M. 1980 [Mesophilic lactic starters, a review]. Lait 60, 397–425CrossRefGoogle Scholar
Cox, W. A., Stanley, G. & Lewis, J. E. 1978 Starters: purpose, production and problems. In Streptococci pp. 279–296 (Eds Skinner, F. A. and Quesnel, L. B.) London: Academic Press (Society for Applied Bacteriology Symposium Series no. 7).Google Scholar
Davies, F. L. & Gasson, M. J. 1981 Reviews of the progress of Dairy Science. Genetics of lactic acid bacteria. Journal of Dairy Research 48 363–376CrossRefGoogle ScholarPubMed
Greene, V. W. & Jezeski, J. J. 1957 Studies on starter metabolism. III. Studies on eysteine-induced stimulation and inhibition of starter cultures in milk. Journal of Dairy Science 40 1062–1071CrossRefGoogle Scholar
Haverbeck, J. C., Cartes, M., Horzella, M. & Henriquez, O. 1981 [Preliminary study of the behaviour of mixed cultures of mesophilic lactic acid bacteria in goat's milk]. Alimentos 6 (3) 5–11Google Scholar
Horwitz, W. (Ed.) 1980 Official Methods of Analysis of the Association of Official Analytical Chemists 13th edn.Washington: A.O.A.C.Google Scholar
Johnson, A. H. 1974 The composition of milk. In Fundamentals of Dairy Chemistry 2nd edn, pp. 1–57 (Eds Webb, B. H., Johnson, A. H. and Alford, J. A.). Westport, Conn.: Avi Publishing Co. IncGoogle Scholar
Juarez, M., Martinez-Castro, I. & Martin-Alvarez, P. J. 1978 Composition of milk in Spain. 1. Main components. Milchwissenschaft 33, 752–755Google Scholar
Khanna, A. & Singh, J. 1979 A comparison of yoghurt starter in cow's and buffalo milk. Journal of Dairy Research 46 681–686CrossRefGoogle Scholar
Kikuchi, T., Desmazeaud, M. & Bergere, J. L. 1973 [Susceptibility of lactic streptococci to proteolysis. 1. Study of the effect of mesophilic lactic streptococci on the nitrogen compounds in milk]. Lait 53 369–385CrossRefGoogle Scholar
Law, B. A., Sezgin, E. & Sharpe, M. E. 1976 Amino acid nutrition of some commercial cheese starters in relation to their growth in peptone-supplemented whey media. Journal of Dairy Research 43 291–300CrossRefGoogle Scholar
Law, B. A. & Sharpe, M. E. 1978 Streptococci in the dairy industry. In Streptococci pp. 263–278 (Eds Skinner, F. A. and Quesnel, L. B.) London: Academic Press (Society for Applied Bacteriology Symposium Series no. 7).Google Scholar
Lowrie, R. J. & Lawrence, R. C. 1972 Cheddar cheese flavour. IV. A new hypothesis to account for the development of bitterness. New Zealand Journal of Dairy Science and Technology 7 51–53Google Scholar
McKay, L. L. 1982 Regulation of lactose metabolism in dairy streptococci. In Developments in Food Microbiology vol. 1 pp. 153–182 (Ed. Davies, R.). London: Applied Science PublishersGoogle Scholar
Nuñez, M., Nuñez, J. A. & Medina, A. L. 1982 Freeze-dried concentrated starters for direct inoculation of vat milk in Manchego cheese manufacture. Milchvnssenschaft 37, 328–330Google Scholar
Pelissier, J. P. & Manchon, P. 1976 Comparative study of the bitter taste of enzymic hydrolysates from cow, ewe and goat caseins. Journal of Food Science 41 231–233CrossRefGoogle Scholar
Ramos, M. & Juarez, M. 1981 The composition of ewe's and goat's milk. Bulletin, International Dairy Federation (Document 140) 19 ppGoogle Scholar
Singh, J., & Ranganathan, B. 1978 A comparison of the activity of Lactobacillus bulgaricus and one of its mutants in different types of milk. Journal of Dairy Research 45, 123–125CrossRefGoogle Scholar
Stanley, G. 1977 The manufacture of starters by batch fermentation and centrifugation to produce concentrates. Journal of the Society of Dairy Technology 30 36–39CrossRefGoogle Scholar
Sweetsur, A. W. M. & White, J. C. D. 1975 Studies on the heat stability of milk protein. III. Effect of heat induced acidity in milk. Journal of Dairy Research 42 73–88CrossRefGoogle Scholar
Tamime, A. Y. 1981 Microbiology of ‘starter cultures’. In Dairy Microbiology vol. 2 pp. 113–156 (Ed. Robinson, R. K.). London: Applied Science PublishersGoogle Scholar
Terzaghi, B. E. & Sandine, W. E. 1975 Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology, 29 807–813CrossRefGoogle ScholarPubMed
Williams, A. P., Bishop, D. R., Cockburn, J. E. & Scott, K. J. 1976 Composition of ewe's milk. Journal of Dairy Research 43 325–329CrossRefGoogle ScholarPubMed