PMID- 16606716
OWN - NLM
STAT- MEDLINE
DCOM- 20060713
LR  - 20131121
IS  - 1525-3198 (Electronic)
IS  - 0022-0302 (Linking)
VI  - 89
IP  - 5
DP  - 2006 May
TI  - Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar 
      cheese.
PG  - 1452-66
AB  - A sanitized cheese plant was swabbed for the presence of nonstarter lactic acid 
      bacteria (NSLAB) biofilms. Swabs were analyzed to determine the sources and 
      microorganisms responsible for contamination. In pilot plant experiments, cheese 
      vats filled with standard cheese milk (lactose:protein = 1.47) and ultrafiltered 
      cheese milk (lactose:protein = 1.23) were inoculated with Lactococcus lactis ssp. 
      cremoris starter culture (8 log cfu/mL) with or without Lactobacillus curvatus or 
      Pediococci acidilactici as adjunct cultures (2 log cfu/mL). Cheddar cheeses were 
      aged at 7.2 or 10 degrees C for 168 d. The raw milk silo, ultrafiltration unit, 
      cheddaring belt, and cheese tower had NSLAB biofilms ranging from 2 to 4 log 
      cfu/100 cm2. The population of Lb. curvatus reached 8 log cfu/g, whereas P. 
      acidilactici reached 7 log cfu/g of experimental Cheddar cheese in 14 d. Higher 
      NSLAB counts were observed in the first 14 d of aging in cheese stored at 10 
      degrees C compared with that stored at 7.2 degrees C. However, microbial counts 
      decreased more quickly in Cheddar cheeses aged at 10 degrees C compared with 7.2 
      degrees C after 28 d. In cheeses without specific adjunct cultures (Lb. curvatus 
      or P. acidilactici), calcium lactate crystals were not observed within 168 d. 
      However, crystals were observed after only 56 d in cheeses containing Lb. 
      curvatus, which also had increased concentration of D(-)-lactic acid compared 
      with control cheeses. Our research shows that low levels of contamination with 
      certain NSLAB can result in calcium lactate crystals, regardless of 
      lactose:protein ratio.
FAU - Agarwal, S
AU  - Agarwal S
AD  - Department of Food Science and Human Nutrition, Washington State University, 
      Pullman 99164, USA.
FAU - Sharma, K
AU  - Sharma K
FAU - Swanson, B G
AU  - Swanson BG
FAU - Yuksel, G U
AU  - Yuksel GU
FAU - Clark, S
AU  - Clark S
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - J Dairy Sci
JT  - Journal of dairy science
JID - 2985126R
RN  - 0 (Calcium Compounds)
RN  - 0 (Lactates)
RN  - 2URQ2N32W3 (calcium lactate)
RN  - 33X04XA5AT (Lactic Acid)
RN  - J2B2A4N98G (Lactose)
SB  - IM
MH  - Animals
MH  - *Biofilms
MH  - Calcium Compounds/analysis/*chemistry
MH  - Cheese/analysis/*microbiology
MH  - Colony Count, Microbial
MH  - Crystallization
MH  - Food Handling/methods
MH  - Hot Temperature
MH  - Lactates/analysis/*chemistry
MH  - Lactic Acid/analysis
MH  - *Lactobacillus/growth & development
MH  - *Lactococcus lactis/growth & development
MH  - Lactose/analysis
MH  - Milk/chemistry
MH  - *Pediococcus/growth & development
EDAT- 2006/04/12 09:00
MHDA- 2006/07/14 09:00
CRDT- 2006/04/12 09:00
PHST- 2006/04/12 09:00 [pubmed]
PHST- 2006/07/14 09:00 [medline]
PHST- 2006/04/12 09:00 [entrez]
AID - S0022-0302(06)72213-5 [pii]
AID - 10.3168/jds.S0022-0302(06)72213-5 [doi]
PST - ppublish
SO  - J Dairy Sci. 2006 May;89(5):1452-66. doi: 10.3168/jds.S0022-0302(06)72213-5.