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A thermoduric strain of Streptomyces albus, isolated from Cheddar cheese
Published online by Cambridge University Press: 01 June 2009
Summary
A strain of Streptomyces albus, presumed to have originated in raw milk, was found in large numbers in a pair of experimental cheeses. The numbers of streptomyces in both cheeses remained constant over the 4-month period of sampling and a comparison of the numbers obtained from cheese dissolved in citrate with and without mechanical aid revealed no differences, suggesting that the streptomyces was present in the conidial state. The heat resistance of mycelium and of conidia was determined at 62·7 °C (145 °F) and 71·7 °C (161 °F). The mycelial cells showed no resistance to either temperature, there being 100% kill after 15 min at 62·7 °C and 17 sec at 71·7 °C. The conidia, however, were very much less affected after 2 h at 62·7 °C, and 3% remained viable even after 30 min at 71·7 °C. Although the strain was found to be proteolytic, lipolytic and saccharolytic, it appeared to be inactive in the cheese, being present in the conidial state.
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- Copyright © Proprietors of Journal of Dairy Research 1965
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