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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
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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

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References

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