"Bacteriology is such a broad subject that a life-time
spent in its perusal would fail of an entire knowledge of
the subject, so the authors have chosen a field which is certainly one that ought to interest every individual because
it pertains to milk, one of the most important foods...
This study was undertaken to determine the role Leuconostoc
citrovorum may play in carbon dioxide production in milk. The
ability of L. citrovorum strains to produce gas was studied by two
methods. A qualitative method used visual measurement of gas where
an agar plug was forced up the neck of...
Published June 1902. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Single-strain cultures of Streptococcus cremoris, Streptococcus
lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced
little or no acetone and no dimethyl sulfide when grown in milk
culture. These organisms had little or no ability to decarboxylate
antexogenous source of acetoacetic acid nor were they capable of
producing dimethyl sulfide from methyl...
Trypticase-Soy Broth (TSB) was inoculated with Streptococcus
diacetilactis, incubated at 21C for 24 hours and centrifuged to remove
the cells. When the spent TSB was inoculated with Staphylococcus
aureus, it allowed 99.8% less growth than fresh TSB. If the spent
TSB were supplemented with 0.08 μg/ml of niacinamide, this inhibition...
The primary goal of a Bulk Tank Milk Culture (BTMC) is to determine what types of bacteria are in milk. Bacteria originate from three sources: udder tissue infected with a contagious bacteria, cow's environment, including milking equipment, and bacteria flora that reside on the teat or udder skin.
Use this...
Dairy leuconostocs are frequently used as aroma-producing bacteria in mesophilic cultures used as starters for milk fermentations. Sixty Leuconostoc strains from different culture collections were studied taxonomically for species identification. Based on morphological, physiological and biochemical tests, twenty of these strains were typed as Leuconostoc mesenteroides ssp. cremoris (Leu. cremoris)....
Published March 1950. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Heat resistant sporeforming psychrotrophic bacteria were
isolated from raw milk samples from 59 Grade A farms in Oregon.
Forty-nine of the 59 (83%) raw milk samples in this survey
contained sporeforming psychrotrophic bacteria; isolates from
twenty-four (40%) of the samples exhibited proteolytic properties. Populations of sporeforming psychrotrophic bacteria ranged
from...
Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus,
Leuconostoc and Pediococcus genera were screened for inhibition of
food-borne pathogens and spoilage microorganisms in raw milk and
dairy products. Listeria monocytogenes was killed by Lactococcus
lactis subsp. lactis and Pediococcus pentosaceus due to their
production of bacteriocin-type inhibitors. Staphylococcus aureus...
Hauling is a critical part of the commercial milk supply chain, yet very few studies have aimed to understand its impact on raw milk quality. Consolidation of the American milk industry has led to the use of tanker trucks for up to 24 h between cleanings, which is the maximum...
High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 days. Samples of pasteurized 2% milk were collected at six time points from all nine...
Published October 1984. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog