Pediococci in Cheddar cheese

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Abstract
Summary: Fifty-nine strains of pediococci were isolated as representing the predominant non-starter flora in a series of Cheddar cheeses made over a period of 5 months. All strains had the same physiological characteristics and were identified asPediococcus cerevisiae. A common antigen was found in 54 of the strains, whereas in the other 5 the antigenic component appeared to be related but not the same. Both antigens were located in the cell wall.All the strains required folinic acid for growth and it was shown with one strain that the small amount of growth which occurred in sterile milk was greatly increased by the presence of the folinic acid producing starterStreptococcus cremoris924.

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