Characterization of a Lactobacillus strain producing white crystals on cheddar cheese.
From an enrichment culture of white-crystal deposits from aged Cheddar cheese, an atypical Lactobacillus strain was characterized. The new isolate is facultatively heterofermentative, has a G + C content of 40 mol%, and produces D and L isomers of lactic acid. The strain had a limited ability to ferment carbohydrates. It utilized fructose, galactose, glucose, lactose, maltose, mannose, and ribose but was negative for esculin, gluconate, citrate, and several other carbon sources. The isolate also had low DNA-DNA homologies with strains of Lactobacillus casei and Lactobacillus plantarum. Cheese prepared with milk containing the isolate developed white crystals during curing. Formation of copious D-lactate from unknown substrates during curing probably caused the white-crystal deposits. The strain has been deposited in the American Type Culture Collection (ATCC 49178).
Rengpipat
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Department of Food Microbiology and Toxicology, University of Wisconsin, Madison 53706.
Johnson
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D050260:Carbohydrate Metabolism; D002611:Cheese; D003460:Crystallization; D004269:DNA, Bacterial / Q000235:genetics; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007536:Isomerism; D007773:Lactates / Q000378:metabolism*; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000254:growth & development / Q000378:metabolism*; D007780:Lacticaseibacillus casei / Q000235:genetics; D012689:Sequence Homology, Nucleic Acid; D012965:Sodium Chloride / Q000494:pharmacology; D013696:Temperature
D004269:DNA, Bacterial; D007773:Lactates; D012965:Sodium Chloride