Antimicrobial Agent of Aged Surface Ripened Cheese. I. Isolation and Assaya,b
- 1 January 1961
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 26 (1) , 72-78
- https://doi.org/10.1111/j.1365-2621.1961.tb00043.x
Abstract
SUMMARY: Two types of soft surface ripened cheese become inhibitory to microbial growth after storage at 2 to 4° C for 8 weeks. The antimicrobial agent has been concentrated 4‐ to 16‐ fold by aqueous extraction and lyophilization or drying by a current of air. The total antimicrobial activity of aged surface ripened cheese of the described types was estimated to be at least 18.6 antimicrobial units per gram of product.The active principle inhibited growth and toxin production of type A Clostridium botulinum 62A, the growth of Staphylococcus aureus 223 and Bacillus cereus 800/58. Threshold subinhibitory amounts of the antimicrobial concentrates stimulated growth of these organisms.Keywords
This publication has 8 references indexed in Scilit:
- Inhibition of Clostridium botulinum and Molds in Aged, Surface Ripened CheeseApplied Microbiology, 1959
- Inhibition of Clostridium botulinum and Molds in Aged, Surface Ripened Cheese12Applied Microbiology, 1959
- Factors Influencing Growth and Toxin Production in Cheese Inoculated with Spores of Clostridium Botulinum Types A and B. I. Studies with Surface-Ripened Cheese Type IJournal of Dairy Science, 1958
- HANDBOOK OF TOXICOLOGY. VOL. II. ANTIBIOTICSPublished by Defense Technical Information Center (DTIC) ,1957
- FOOD POISONING CAUSED BY AEROBIC SPORE‐FORMING BACILLIJournal of Applied Bacteriology, 1955
- A RAPID PLATE METHOD OF COUNTING SPORES OF CLOSTRIDIUM BOTULINUMJournal of Bacteriology, 1951
- STUDIES ON FACTORS AFFECTING THE HEAT RESISTANCE OF SPORES OF CLOSTRIDIUM BOTULINUMJournal of Bacteriology, 1951