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Analysis of long-term survival of NSLAB strains in a semi-defined liquid medium
Citation
Hussain, MA and Britz, ML, Analysis of long-term survival of NSLAB strains in a semi-defined liquid medium, Australian Journal of Dairy Technology, 61, (2) pp. 217. ISSN 0004-9433 (2006) [Contribution to Refereed Journal]
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Abstract
Non-starter lactic acid bacteria (NSLAB) are reported to survive and grow during extensive periods of cheese maturation in a changing nutritional environment that is overlayed by high NaCI concentrations, variable redox potential, low temperatures and pH conditions that are sub-optimal for growth. NSLAB isolates from cheddar mostly belong to the facultatively heterofermentative lactobacilli, typically members of the Lactobacillus paracaseilcasei group (Beresford et al. 200 I). The ability to withstand starvation challenges is one of the major factors for NSLAB adjuncts selection. This paper reports initial observations on the survival of several NSLAB strains in a synthetic medium (S3) deprived of carbohydrate source and buffered at pH approximating that of cheddar cheese.
Item Details
Item Type: | Contribution to Refereed Journal |
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Research Division: | Biological Sciences |
Research Group: | Industrial biotechnology |
Research Field: | Industrial microbiology (incl. biofeedstocks) |
Objective Division: | Manufacturing |
Objective Group: | Dairy products |
Objective Field: | Cheese |
UTAS Author: | Britz, ML (Professor Margaret Britz) |
ID Code: | 70623 |
Year Published: | 2006 |
Deposited By: | Tasmanian Institute of Agriculture |
Deposited On: | 2011-06-29 |
Last Modified: | 2012-08-02 |
Downloads: | 2 View Download Statistics |
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