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      543. Methods for the growth and enumeration of anaerobic spore-formers from cheese, with observations on the effect of nisin

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      Journal of Dairy Research

      Cambridge University Press (CUP)

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          Abstract

          Severe losses are caused in some types of cheese by the growth of spore-forming anaerobes. The species most commonly involved is Clostridium butyricum and its variants, but other clostridia such as Cl. sporogenes (Bacillus putrificus of Dorner (1)) may also be concerned. Existing methods for the study of the properties of these organisms are inadequate, a fact on which Rosenberger(2) has commented. This work has been particularly concerned with devising a medium suitable for all clostridia, which is clear, simple to prepare, and which requires no special anaerobic precautions in its use.

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          446. A note on the inhibition of an anaerobic sporeformer in Swiss-type cheese by a nisin-producing streptococcus

          Cheese of the Swiss (Emmenthaler, Gruyère, Danish-Swiss) type is popular on the continent of Europe and in America, but severe losses in ripening are caused by contamination with anaerobic sporeformers. Active gas production by the clostridia during ripening causes distension and spoiling of the cheese which becomes unmarketable.
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            CLEAR LIQUID MEDIUMS FOR THE "AEROBIC" CULTIVATION OF ANAEROBES

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              477. Action inhibitrice des streptocoques producteurs de nisine sur le développement des sporulés anaérobies dans le fromage de Gruyère fondu

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                Author and article information

                Journal
                Journal of Dairy Research
                Journal of Dairy Research
                Cambridge University Press (CUP)
                0022-0299
                1469-7629
                February 1954
                June 01 2009
                February 1954
                : 21
                : 1
                : 101-110
                Article
                10.1017/S0022029900007196
                © 1954

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