The effect of fatty acids on the metabolism of lactic acid streptococci: I. Inhibition of bacterial growth and proteolysis

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Abstract
Summary: The early loss of viability ofStreptococcus cremorisstrain C 13 in Cheddar cheese was investigated. The growth of this strain was markedly inhibited by cheese extracts containing unesterified fatty acids of which oleic acid was the major inhibitory constituent active against the coccus. This acid was found to accumulate in cheese early in the ripening process and may be responsible for the early loss of viability of strain C 13 in cheese.Early loss of viability of a starter organism in cheese could result in a low peptidase activity by limiting the number of bacterial cells present. The subsequent accumulation of unhydrolysed bitter peptides would produce a bitter flavour.