EFFECT OF THE TEMPERATURE OF INCUBATION O N THE GROWTH OF SEVERAL MICROCOCCI STRAINS ISOLATED FROM CHEESE

Authors
DEAPODACA MJO SELGAS MD ORDONEZ JA
Citation
Mjo. Deapodaca et al., EFFECT OF THE TEMPERATURE OF INCUBATION O N THE GROWTH OF SEVERAL MICROCOCCI STRAINS ISOLATED FROM CHEESE, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 657-663
Citations number
NO
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Revista espanola de ciencia y tecnologia de alimentos → ACNP
ISSN journal
1131799X
Volume
33
Issue
6
Year of publication
1993
Pages
657 - 663
Database
ISI
SICI code
1131-799X(1993)33:6<657:EOTTOI>2.0.ZU;2-0
Abstract
Growth curves of nine strains belonging to the Micrococcus genus isola ted from several kinds of cheese made out with sheep or cow milk have been studied. In general terms, the strains behaved as mesophilic micr oorganisms because all strains grew better at 32-degrees-C than at 25 and 18-degrees-C. At 12-degrees-C, the generation times (g) values inc reased markedly exceeding the 60-100 hours. All strains may grow befor e and during the curd formation. However, some strains showed acceptab le g values at temperatures (about 12-degrees-C) near to those at whic h cheeses are ripened, which means that they would be able to grow eve n during the first steps of ripening.