Microgard, a commercially-available pasteurized
fermented milk, was found inhibitory to gram negative
bacteria such as Pseudomonas putida, some well-known foodborne
pathogens (e.g. Salmonella, Yersinia and Aeromonas)
and some fungi as revealed by an agar incorporation assay
method. Gram positive bacteria, however, were not
inhibited. Rather, some bacteria in this group...
Strains of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris with potential use in the food industry which had been previously isolated from nature using 16S rRNA probes were characterized for unique identifying traits and for attributes important for potential use in cheese manufacture. Strains of Lc. cremoris which...
Three commercial sausage starter cultures were grown in
an internal-pH-controlled medium (PHASE 4) and in a soluble
phosphate-buffered medium. The cultures were tested by
comparing viable counts before and after freezing at -40 C
or freeze-drying and subsequent storage for 3 months in the
frozen or dried state. Strains varied...
To determine whether some bacteria are more susceptible
than others to quaternary ammonium compounds, the following bacteria
were grown on agar slants containing various concentrations of
alkyl dimethyl ethyl benzyl ammonium chloride (ADEBAC), and alkyl
dimethyl benzyl ammonium chloride (ADBAC): Aerobacter aerogenes
12658, Alcaligenes metalcaligenes, Brevibacterium linens, Chromobacterium
lividum, Escherichia...
A study of malolactic bacteria of the Leuconostoc
genus, especially L. oenos, and their bacteriophages was
conducted. A search for the presence of infectious
bacteriophages in grapes, musts, and juices employed in
malo-lactic fermentation (MLF) was conducted; no
evidence, either physical or biological, was found for
the existence of these...
Rapid acid production by lactic streptococci used in the manufacture of fermented dairy products is essential to the economy of the
industry and to the public health of consumers.
There remains to
developed, however, an adequate laboratory procedure to detect and
distinguish between slow and fast strains of these bacteria....