SELECTION OF BIFIDOBACTERIA FOR USE UNDER CHEESE-MAKING CONDITIONS

Growth of dairy-related bifidobacteria in milk was determined under di fferent conditions. In renneted milk, the bacterial population of bifi dobacteria strains was almost similar to that observed in milk alone. The strains of Bifidobacterium adolescentis could not grow or survive in milk under the different conditions studied. Growth and acid-produc ing activity of B. breve strains were higher than those observed for o ther dairy-related strains of B. bifidum, B. infantis, B. longum and B . animalis. Strains of B. breve could grow in the presence of lactic a cid or glucono-delta-lactone and low pH conditions. Growth and surviva l of dairy-related bifidobacteria in milk were also studied in the pre sence of mesophilic starters. High survival rates of B. longum strains indicated that they should be more suitable than other species for us e under cheese-making conditions.