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Selective enumeration and survival of bifidobacteria in fresh cheese



Selective enumeration and survival of bifidobacteria in fresh cheese



International Dairy Journal 7(12): 785-793



Five species of bifidobacteria (15 strains), two strains of Lactococcus lactis ssp. lactis, two strains of L. lactis ssp. cremoris, and one strain of L. lactis ssp. lactis var diacetylactis were included in a study to develop a selective medium for enumeration of bifidobacteria from fresh cheese. Viable counts of bifidobacteria or lactococci on modified Columbia agar base (CAB with 0.05% cysteine-HCl) plus raffinose (0.5%) containing various selective agents were compared with non-selective media. The mCAB plus raffinose with lithium chloride (2 g L-1) and sodium propionate (3 g L-1) with pH adjusted to 5.1 was used successfully as a selective medium for the enumeration of bifidobacteria from fresh cheese. Using this medium, it was determined that bifidobacteria could survive up to 15 days at a level higher than 106 cfu g-1 in a fresh cheese stored at 4 or 12degreeC. The decrease in the viable counts of bifidobacteria was faster during storage at 4degreeC than at 12degreeC.

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Accession: 003268776

Download citation: RISBibTeXText

DOI: 10.1016/s0958-6946(98)00012-0


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