Hostname: page-component-77c89778f8-m8s7h Total loading time: 0 Render date: 2024-07-24T18:12:07.053Z Has data issue: false hasContentIssue false
  • English
  • Français

A comparison of media for counting and isolating the bacteria from Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

P. S. Robertson
P. S. Robertson
Affiliation:
The Dairy Research Institute (N.Z.), Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Summary

In an endeavour to find an ideal medium for the isolation of the bacteria from Cheddar cheese 10 media were compared. The initial criterion was of ability to yield maximal counts with each of 23 representatives of species common in Cheddar cheese. Subsequently the more promising media were compared for ability to give the highest counts for cheese emulsions without obvious distortion of the proportions of the various species present.

Since no one medium gave maximal counts with all strains, two complementary media of quite different composition are suggested for the bacteriological examination of cheese.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 3 , October 1964 , pp. 297 - 302
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Briggs, M. (1953). J. gen. Microbiol. 9, 234.CrossRefGoogle Scholar
DeMan, J. C., Rogosa, M. & Sharpe, M. E. (1960). J. appl. Bact. 23, 130.CrossRefGoogle Scholar
Evans, J. B. & Niven, C. F. (1951). J. Bact. 62, 599.Google Scholar
Hunter, G. J. E. (1946). J. Dairy Res. 14, 283.CrossRefGoogle Scholar
Mabbitt, L. A. & Zielinska, M. (1956). J. appl. Bact. 19, 95.CrossRefGoogle Scholar
Macleod, R. A. & Snell, E. E. (1947). J. biol. Chem. 170, 351.CrossRefGoogle Scholar
Naylor, J. & Sharpe, M. E. (1958). J. Dairy Res. 25, 92.CrossRefGoogle Scholar
Robertson, P. S. (1960 a). J. Dairy Res. 27, 1.CrossRefGoogle Scholar
Robertson, P. S. (1960 b). J Dairy Res. 27, 161.Google Scholar
Shaw, C., Stitt, J. M.& Cowan, S. T. (1951). J. gen. Microbiol. 5, 1010.CrossRefGoogle Scholar
Snell, E. E., Tatum, E. L. & Peterson, W. H. (1937). J. Bact. 33, 207.CrossRefGoogle Scholar
Stadhouders, J. & Mulder, H. (1958). Ned. melk-en Zuiveltijdschr., 12, 238.Google Scholar
Wheater, D. M. (1955). J. gen. Microbiol. 12, 133.CrossRefGoogle Scholar