Influence of Lactic Acid Starter Bacteria on Enteropathogenic Escherichia coli in Ultrafiltration Prepared Camembert Cheese

Open Access
Publisher Website
Google Scholar
Abstract
A combination of Streptococcus cremoris and Lactobacillus helveticus or L. bulgaricus lactic cultures was more effective as starter than single species cultures of S. cremoris and S. diacetylactis in combination in repressing growth and eliminating survival of enteropathogenic E. coli serotype 0124 in Camembert cheese manufactured from directly ultrafiltrated skim milk concentrate. The essentiality of highly active lactic starter cultures for repressing and eliminating enteropathogenic E. coli during ultrafiltration of retentates and later in precheese was demonstrated.