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Effect of residual microflora of pasteurized milk on CO2 formation by nisin-sensitive and nisin-resistant propionic acid bacteria

Effect of residual microflora of pasteurized milk on CO2 formation by nisin-sensitive and nisin-resistant propionic acid bacteria

Roczniki Instytutu Przemyslu Mleczarskiego 18(2): 21-27

Sterilized milk was inoculated with 1% cultures of collection strains of (i) Clostridium tyrobutyricum, (ii) Escherichia coli, (iii) Micrococcus A-20 (from Milchwirtschaftliche Versuchsanstalt Liebefeld-Bern, or (iv) Aerobacter aerogenes (taken to represent together the residual microflora of pasteurized milk), and incubated for 3-4 days at temp. optimal for the relevant bacterial species; the pH of all incubates and control milk was brought to 3.5 by addition of 10% lactic acid solution, and then to 5.75 by addition of 10% suspension of Ca(OH)2; the samples were then heated for 10 min in the water bath, the precipitated protein was filtered off; and portions of the wheys, heated for 20 min in flowing steam to deaerate them, were inoculated at 107 cells/ml with suspensions of (v) the Propionibacterium shermanii 1296 K strain from the Liebefeld-Bern Institute sensitive to nisin or with (vi) the corresponding resistant strain from the authors' Institute CO2 formation was measured at intervals during incubation for less than or equal to 15 days. All (i)-(iv) wheys inhibited CO2 formation by (v) or (vi) in comparison with the control whey, (i) having the smallest and (iii) and (iv) the greatest effect. In general, (vi) produced less CO2 than (v).

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