729. Characteristics of a presumptive pediococcus occurring in New Zealand Cheddar cheese

Autor:	J. C. Dacre
Rok vydání:	1958
Předmět:	biology food and beverages General Medicine biology.organism_classification Trehalose Yeast Lactic acid Acetic acid chemistry.chemical_compound Type species chemistry Animal Science and Zoology Pediococcus Food science Organism Bacteria Food Science
Zdroj:	Journal of Dairy Research. 25:409-413
ISSN:	1469-7629 0022-0299
DOI:	10.1017/s0022029900009444
Popis:	1. Cultural and biochemical details are given of a homofermentative species of lactic acid-producing bacteria, repeatedly isolated from typical maturing New Zealand Cheddar cheese.2. The Gram-positive cocci, occurring mainly in pairs and tetrads in acid media, are greatly stimulated in growth by the presence of yeast or tomato extracts. The organism converts glucose into inactive lactic acid and smaller amounts of acetic acid.3. With the exceptions that the organism does not ferment trehalose and is less tolerant to low pH and high concentrations of Teepol, all its characteristics are similar to those for the genusPediococcus, in particular to the type speciesP. cerevisiaeBalcke.
Databáze:	OpenAIRE
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