Characterization, Cytotoxic Analysis and Action Mechanism of Antilisterial Bacteriocin Produced by Lactobacillus plantarum Isolated from Cheddar Cheese

2019 ◽  
Vol 26 (4) ◽  
pp. 1751-1764
Author(s):  
Fariha Ibrahim ◽  
Nadir Naveed Siddiqui ◽  
Afsheen Aman ◽  
Shah Ali Ul Qader ◽  
Asma Ansari
Keyword(s):  
Lactobacillus Plantarum ◽  
Cheddar Cheese ◽  
Action Mechanism

The formation of 2-butanone and 2-butanol in Cheddar cheese

1974 ◽  
Vol 41 (2) ◽  
pp. 249-257 ◽  
Author(s):  
A. R. Keen ◽  
N. J. Walker ◽  
M. F. Peberdy
Keyword(s):  
Lactobacillus Plantarum ◽  
Cheddar Cheese ◽  
Microbial Species ◽  
Mrs Medium

SummaryThe bacteriological formation of 2-butanone and 2-butanol was investigated. The data suggest that 2-butanol is formed in cheese via 2-butanone in 3 steps, each step being carried out specifically by a different microbial species. Suitable species have been isolated from a single cheese. The first step could be carried out (in the present investigation) either by certain starter organisms or by a strain ofPediococcus cerevisiae. This strain formed substantial amounts of 2,3-butylene glycol in milk, presumably from citrate, but could not metabolize this compound further. A second micro-organism, a strain ofLactobacillus plantarum, was isolated which, in Cheddar cheese, could convert 2,3-butylene glycol into 2-butanone. The final reduction of 2-butanone to 2-butanol could be readily carried out in MRS medium by a strain ofL. brevis. Results from cheese made aseptically indicate that 2-butanone is formed in Cheddar cheese only when non-starter organisms are present.

Lactobacilli in raw milk and in Cheddar cheese

1960 ◽  
Vol 27 (2) ◽  
pp. 267-275 ◽  
Author(s):  
K. D. Perry ◽  
M. Elisabeth Sharpe
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Cheddar Cheese ◽  
Raw Milk ◽  
Selective Medium ◽  
Milk Samples

SummaryThe lactobacillus flora of the mixed morning and evening milk of a single herd and of sixty Cheddar cheese made from this milk, unheated, was examined over a period of 12 months. Few lactobacilli (usually not more than 1/ml) were found in the milk samples, and were identified asLactobacillus plantarum, L. casei, L. brevis, L. fermentiand unclassified strains. In addition,Pediococcus cerevisiaeand leuconostoc species were isolated on the selective medium used, the leuconostocs occurring more frequently than either the lactobacilli or the pediococci. The lactic-acid bacteria in the cheese varied considerably, both quantitatively and qualitatively. Although in general the same species of organisms were isolated from the cheese as from the milks, the relative frequencies of occurrence were not the same, leuconostocs being found much more often in milk than in cheese, andL. plantarumandL. caseimore frequently in cheese. No association between numbers or types of lactic-acid bacteria and flavour of the cheese was noted, nor did the season of the year or the ration fed to the milking herd affect the lactobacillus flora of the milk.

Exopolysaccharide producing Lactobacillus plantarum SKT109 as adjunct culture in Cheddar cheese production

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 419-426 ◽  
Author(s):  
Ji Wang ◽  
Xiaobin Fang ◽  
Tong Wu ◽  
Weihong Min ◽  
Zhennai Yang
Keyword(s):  
Lactobacillus Plantarum ◽  
Cheddar Cheese ◽  
Cheese Production ◽  
Adjunct Culture
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