Inactivation mechanisms of lactic acid starter cultures preserved by drying processes

Antibiotics and Lactic Acid Starter Cultures " 2

The problem of antibiotics in milk was brought to light in 1948 by Kastli (1948), who was the first to report specifically that milk from a quarter of an udder treated with penicillin would impair the manufacture of butter and cheese. He found that from 0.1 to 1.0 unit of penicillin per ml of milk was sufficient to inhibit the growth of the widely used starter cultures, Streptococcus cremoris a...

Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates.

Beef jerky has been linked to multiple outbreaks of salmonellosis and Escherichia coli O157:H7 infection over the past 40 years. With increasing government scrutiny of jerky-making process lethality, a simple method by which processors can easily validate the lethality of their ground-and-formed beef jerky process against Salmonella' and E. coli O157:H7 is greatly needed. Previous research with...

Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments

Preservation of Lactic Acid Bacteria by Freeze-Drying

Lactic acid bacteria are widely used in the manufacture of fermented milk products, such as cheeses, sour cream butter, yoghurt and fermented milk beverages. These microorganisms may also be applied to the production of fermented meat products and silage. We may easily cultivate lactic acid bacteria in milk. However, it is a laborious work to preserve the organisms in liquid state because viabi...

Acidic free amino compounds formed in various lactic acid starter cultures as measured by ion exchange chromatography.

The role of starter organisms in the ripening of various cheese varieties has been the subject of extensive study in recent years (Deane, 1951; Peterson et al., 1948; Baribo and Foster, 1952; and Van der Zant and Nelson, 1954a). The accumulation of various free amino compounds during cheese ripening has been attributed primarily to enzymes of bacterial origin (Peterson et al., 1948; Deane, 1951...