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

Published online by Cambridge University Press:  01 June 2009

J. C. Dacre
J. C. Dacre
Affiliation:
The Dairy Research Institute (N.Z.), Massey Agricultural College, Palmerston North, New Zealand
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Extract

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 genus Pediococcus, in particular to the type species P. cerevisiae Balcke.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 3 , October 1958 , pp. 409 - 413
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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