Some properties of Streptococcus faecalis subsp. liquefaciens isolated from cheese with special reference to production of bitterness.
Streptococcus faecalis subsp. liquefaciens was examined for proteolysis and development of bitterness in sterile buffaloes' skim milk with and without some additives. Cell population and the pH of milk were the most important factors in the breakdown of casein and development of bitterness. Sodium chloride level, altering the final concentration of bacteria in milk, had a direct role in the production of bitter peptides. Calcium ions up to 5 mM did not affect proteolysis whereas higher concentrations were inhibitory. Electrophoretic analysis of proteose-peptone formed in sterile skim milk with and without NaCl revealed the presence of 3 peptides, 2 of which were probably associated with bitterness. S. faecalis subsp. liquefaciens produced acidity slowly, but was the most acid producer (1.25% after 72 h) of the streptococci. However, milk coagulated enzymatically and the curd shrinkage was related to salt-dependent acidity. Strains of the organism coagulated fresh citrated human plasma within 21 h at 30 degrees C, but without any visible fibrinolysis. The strains also were all alpha-haemolytic with occasionally a very few beta-haemolytic variants on sheep blood agar. On human blood agar, a weak alpha-reaction was given.
Hegazi
F Z
FZ
Dairy Department, Faculty of Agriculture, University of Assiut, Egypt.
D000818:Animals; D002020:Buffaloes; D002364:Caseins / Q000378:metabolism; D002611:Cheese; D013293:Enterococcus faecalis / Q000254:growth & development / Q000378:metabolism*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007773:Lactates / Q000494:pharmacology; D019344:Lactic Acid; D008892:Milk / Q000382:microbiology*; D013649:Taste
D002364:Caseins; D007773:Lactates; D019344:Lactic Acid