נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Psychrotrophic Growth of Microorganisms in a Cultured Milk Product
Year:
1980
Source of publication :
Journal of Food Protection
Authors :
גורדין, סלעי
;
.
Volume :
43
Co-Authors:

A. Y. SADOVSKI; I. FOREMAN

Facilitators :
From page:
765
To page:
768
(
Total pages:
4
)
Abstract:

Characterization of psychrotrophic bacteria from cultured milk has shown that most (72%) of the psychrotrophs which were isolated originated from the starter culture. Streptococcus lactis subsp. diacetilactis was the most abundant organism and dominated both Streptococcus cremoris and Leuconostoc cremoris, which was the least abundant. The doubling time of S. lactis subsp. diacetilactis at 7 C was 20 h and 54 h in Trypticase Soy Broth at pH 7.0 and 5.0, respectively. This indicates a growth potential which could be significant to the quality of the product over a long storage period. Psychrotrophic coliforms which had optimal growth temperatures within the range of 15 to 30 C could also be found in small numbers. Their survival in the product was limited and it was concluded that they have little effect on shelf-life.

Note:
Related Files :
food technology
microorganisms
milk
עוד תגיות
תוכן קשור
More details
DOI :
https://doi.org/10.4315/0362-028X-43.10.765
Article number:
0
Affiliations:
Database:
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
54603
Last updated date:
02/03/2022 17:27
Creation date:
19/04/2021 15:08
Scientific Publication
Psychrotrophic Growth of Microorganisms in a Cultured Milk Product
43

A. Y. SADOVSKI; I. FOREMAN

Psychrotrophic Growth of Microorganisms in a Cultured Milk Product

Characterization of psychrotrophic bacteria from cultured milk has shown that most (72%) of the psychrotrophs which were isolated originated from the starter culture. Streptococcus lactis subsp. diacetilactis was the most abundant organism and dominated both Streptococcus cremoris and Leuconostoc cremoris, which was the least abundant. The doubling time of S. lactis subsp. diacetilactis at 7 C was 20 h and 54 h in Trypticase Soy Broth at pH 7.0 and 5.0, respectively. This indicates a growth potential which could be significant to the quality of the product over a long storage period. Psychrotrophic coliforms which had optimal growth temperatures within the range of 15 to 30 C could also be found in small numbers. Their survival in the product was limited and it was concluded that they have little effect on shelf-life.

Scientific Publication
You may also be interested in