Starter bacteria as producers of CLA in ripened cheese

Susceptibility of cheese and yoghurt starter bacteria to antibiotics.

Eight single-strain lactic streptococci, three commercial cheese starters, and six lactic acid bacteria isolated from yoghurt were examined for their susceptibility to penicillin, cloxacillin, tetracycline-hydrochloride and streptomycin. The ranges of the antibiotics causing 50% inhibition of the bacteria were (mug/ml): penicillin, 0.009 to 0.20; cloxacillin, 0.24 to 2.50; tetracycline, 0.09 to...

Hydrogen Oxidizing Bacteria as Poly(hydroxybutyrate) Producers

Batch culture of Ralstonia eutropha using the recycled gas closed circuit culture system was conducted in order to develop a practical fermentation system for industrial autotrophic culture for poly (hydroxybutrate) production. The gas phase of the culture system consisted of substrate gas so that gases in this culture could be recycled as long as the amount of the gas consumed would be repleni...

Effect of starter bacteria on phisico-chemical and sensory properties of iranian white cheese

Characterization of a Leuconostoc bacteriophage infecting flavor producers of cheese starter cultures.

Dairy siphovirus φLmd1, which infects starter culture isolate Leuconostoc mesenteroides subsp. dextranicum A1, showed resistance to pasteurization and was able to grow on 3 of the 4 commercial starter cultures tested. Its 26,201-bp genome was similar to that of Leuconostoc phage of vegetable origin but not to those of dairy phages infecting Lactococcus.

Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments