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Article

Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese.

Applied and environmental microbiology - 1 Aug 1999

Fitzsimons N A, Cogan T M, Condon S, Beresford T

Abstract excerpt

Non-starter lactic acid bacteria were isolated from 14 premium-quality and 3 sensorially defective mature Irish Cheddar cheeses, obtained from six manufacturers. From countable plates of Lactobacillus-selective agar, 20 single isolated colonies were randomly picked per cheese. All 331 viable isolates were biochemically characterized as mesophilic (i.e., group II) Lactobacillus spp. Phenotypically, the isolates...

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Identifiers

PMID: 10427029
DOI: 10.1128/AEM.65.8.3418-3426.1999
PMCID: PMC91514

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