The low temperature microflora of young cheddar cheese

摘要: Summary A plating procedure simulating conditions in ripening Cheddar cheese was used to isolate microorganisms young that grow at ordinary temperatures. Forty-one commercial samples, most 7 days old, were obtained from ten Iowa manufacturing plants. Samples plated special Trypticase-soy agar, covered with 50 ml of 1.5% (w/v) and incubated 7.2 C for 3 months. Following incubation, 967 isolated, purified, characterized. Numbers percentages were: 475 enterococci, 49.5%; 148 micrococci, 15%; 126 lactic streptococci, 13%, 108 miscellancous gram-positive rods, 11%; 48 associate bacteria (resembling species Leuconostoc), 5%; 33 miscellaneous gram-negative 3.5%; 24 lactobacilli, 2.5%; 5 other microorganisms, 0.5%. Forty-five starter cultures examined by the same procedure. Duplicate plates each culture 21 C. Although agar plate counts were...