Some insight into the mechanism of inhibition of psychrotrophic bacterial growth in raw milk by lactic acid bacteria
作者:
M W Griffiths,
J M Banks,
L Mcintyre,
A Limond,
期刊:
International Journal of Dairy Technology
(WILEY Available online 1991)
卷期:
Volume 44,
issue 1
页码: 24-29
ISSN:1364-727X
年代: 1991
DOI:10.1111/j.1471-0307.1991.tb00625.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
Addition of lactic acid bacteria to refrigerated raw milk inhibited growth of Gram‐negative psychrotrophic bacteria. In order to obtain complete inhibition, population levels of lactic acid bacteria approaching 1× 108cfu/ml were required. At this inoculum level a substantial pH change was observed in the milk during storage. The degree of inhibition was related to the final pH of the milk. Inhibition of the psychrotrophs was brought about by adjustment of pH with L(+) lactic acid but not by HCI. Inhibition by the lactic acid bacteria was observed in heat‐treated milks seeded with a small volume of raw milk, but no inhibition of Gram‐negative psychrotrophic growth was observed when cell‐free preparations of lactic acid bacteria were used. A cell‐free ultrafiltrate of one lactic acid culture did inhibit a strain of Bacillus
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