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The effect of fatty acids on the metabolism of lactic acid streptococci: I. Inhibition of bacterial growth and proteolysis

Published online by Cambridge University Press:  01 June 2009

R. F. Anders  and
G. R. Jago
R. F. Anders
Affiliation:
Russell Grimwade School of Biochemistry, University of Melbourne, Victoria, Australia
G. R. Jago
Affiliation:
Russell Grimwade School of Biochemistry, University of Melbourne, Victoria, Australia
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Summary

The early loss of viability of Streptococcus cremoris strain C 13 in Cheddar cheese was investigated. The growth of this strain was markedly inhibited by cheese extracts containing unesterified fatty acids of which oleic acid was the major inhibitory constituent active against the coccus. This acid was found to accumulate in cheese early in the ripening process and may be responsible for the early loss of viability of strain C 13 in cheese.

Early loss of viability of a starter organism in cheese could result in a low peptidase activity by limiting the number of bacterial cells present. The subsequent accumulation of unhydrolysed bitter peptides would produce a bitter flavour.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 1 , February 1964 , pp. 81 - 89
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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