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543. Methods for the growth and enumeration of anaerobic spore-formers from cheese, with observations on the effect of nisin

Published online by Cambridge University Press:  01 June 2009

A. Hirsch  and
Elisabeth Grinsted
A. Hirsch
Affiliation:
National Institute for Research in Dairying, University of Reading
Elisabeth Grinsted
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Severe losses are caused in some types of cheese by the growth of spore-forming anaerobes. The species most commonly involved is Clostridium butyricum and its variants, but other clostridia such as Cl. sporogenes (Bacillus putrificus of Dorner (1)) may also be concerned. Existing methods for the study of the properties of these organisms are inadequate, a fact on which Rosenberger(2) has commented. This work has been particularly concerned with devising a medium suitable for all clostridia, which is clear, simple to prepare, and which requires no special anaerobic precautions in its use.

Type
Original Articles
Information
Journal of Dairy Research , Volume 21 , Issue 1 , February 1954 , pp. 101 - 110
Copyright
Copyright © Proprietors of Journal of Dairy Research 1954

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