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Effect of antibiotic resistance on the flavour profile of lactic acid bacteria

Published online by Cambridge University Press:  01 June 2009

K. S. Babu ,
R. S. Singh  and
H. Chander
K. S. Babu
Affiliation:
Division of Dairy Microbiology, National Dairy Research Institute, Karnal-132001, India
R. S. Singh
Affiliation:
Division of Dairy Microbiology, National Dairy Research Institute, Karnal-132001, India
H. Chander
Affiliation:
Division of Dairy Microbiology, National Dairy Research Institute, Karnal-132001, India
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Extract

The major problem encountered in the dairy industry is due to the failure of starter in the manufacture of fermented dairy products such as cheese, Yogurt buttermilk and also the Indian fermented milk products srikhand and dahi, in terms of low acid production and absence of flavour and aroma. Usually, in such cases the presence of antibiotics is detected. Little work has been done on the effect of antibiotic resistance in the starter on flavour production, though many workers have investigated acid production and proteolytic activity (Kondratenko et al. 1978 Ottogalli et al. 1975; Shahani & Harper 1958; Wilkowske & Krienke, 1951). The present investigation has been undertaken to develop antibiotic-resistant strains of lactic streptococci, i.e. Streptococcus lactis biovar. diacetylactis and Lactobacillus delbrueckii subsp. bulgaricus which could be used for the preparation of fermanted milk products.

Type
Short Communications
Information
Journal of Dairy Research , Volume 56 , Issue 1 , February 1989 , pp. 155 - 157
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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