チーズのLeuconostoc属細菌に関する研究-2-ゴウダチーズにおけるLeuconostoc属細菌の消長について

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A study was made on Leuconostoc organisms in Gouda cheese at various stages of manufacturing and ripening periods.Bacteriological and chemical investigations were made on 5 lots of Gouda cheese, manu-factured in an ordinary way adopted in Hokkaido, Japan, using starter culture containing Leuc. citrovorum.The results were as follows:Counts of Leuconostoc organisms in raw milk for cheese ranged from 10 3 to 10 4 permilliliter and the organisms isolated were identified as Leuc. mesenteroides or Leuc. dextranicum. It was also found that almost all of these organisms were destroyed by 75°C-30 sec heat treatment, but these organisms could be demonstrated by the method of enrichment culture of the pasteurised milk.After the addition of starter culture to the cheese milk, Leuc. citrovorum constituted dominant flora of leuconostoc organisms during the stages of manufacturing process.At the later stage of manufacturing process or at the early stages of ripening period, Leuc. citrovorum rapidly decreased in number, while Leuc. mesenteroides could be detected in the cheese.After giving the maximum count (Ca. 10 5/g)in the2.0-2.5month aged cheese, Leuc. mesenteroides gradually decreased in number and could not be demonstrated in the 8 month old cheese.From the results of chemical analysis of the cheese and the characters of Leuconostoc stock cultures, it is considered that most of the Leuc. mesenteroides and Leuc. dextranicum organisms can grow under the condition of ripening of Gouda cheese, where Leuc. citrovorum can not grow presumably on account of low pH-value and/or high salt concentration.
社団法人日本畜産学会の論文

チーズのLeuconostoc属細菌に関する研究-2-ゴウダチーズにおけるLeuconostoc属細菌の消長について

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