ブルーチーズの微生物に関する研究-1-

概要

論文の詳細を見る
The investigation described in this paper was designed to provide information on the mieroflora of blue cheese and its change during the ripening period. The material used had been manufactured by the Toasa plant of the authors' company in Hokkaido.1. Bacterial count of blue cheese was in a range of 10 million to 100 million per gram throughout the ripening period. From their biological characteristics, the isolated bacteria could be classified into 4 groups, of which that of lactobacilli was predominant.2. Lactic streptococci from lactic starter decreased in number in the early stages of ripening.3. Yeasts constituded a dominant portion of the microflora of blue cheese. Their counts increased in the early stages of ripening, being 10 million to 100 million per gram throughout the ripening period.4. With respect to microflora and microbial counts, there was no remarkable difference between the deep and superficial portion of blue cheese.5. Counts of the inoculated molds in blue cheese ranged from 10 million to 100 million per gram throughout the ripening period.6. The microbial count per gram of surface slime of blue cheese consisted of 1 billion to 10 billion bacteria, 1 billion to 10 billion yeasts, and 1 million to 10 million molds. The microflora of slime, however, was completely different from that of cheese and contained coccal forms (Micrococcaceae), rod form (Brevibacteriaceae), non-lactose-fermenting yeasts, and film yeasts as predominant members.
社団法人日本畜産学会の論文

ブルーチーズの微生物に関する研究-1-

スポンサーリンク

概要

著者

関連論文

スポンサーリンク