The present investigation was undertaken to characterize a
number of strains of Lactobacillus bulgaricus and Streptococcus
thermophilus intended for use by a commercial starter supply
company. Thorough characterization of each culture was required in
order to combine compatible strains so that their usefulness in
Mozzarella cheese manufacture would be maximized....
Two multiple strain lactic streptococcal starter concentrates
were examined to determine whether or not elimination of one of the
three component strains, by addition of its specific phage, resulted
in disproportionate inhibition of acid production (strain dominance).
Both starters showed dominance when tested three to four weeks after
freezing and...
A survey was conducted of six North American cheese plants to
determine levels of bacteriophages present. Fifty-nine lactic streptococcal
host bacterial strains were utilized in the survey. Phage levels
were generally lower in plants employing modern manufacturing techniques
than in plants employing traditional manufacturing techniques; this
difference was attributed to...