The use of mesophilic cultures in the dairy industry.
The use of mesophilic starter cultures, containing group N Streptococcus and Leuconostoc species, in the dairy industry is examined. Bacteriophage attack is identified as the main cause of culture inhibition and criteria used to select stable mixed-strain starter cultures and phage-insensitive defined strains are established. The key aspects of culture propagation and storage are highlighted, as well as bulk-culture protection based on physical exclusion of phage and the use of phage-inhibitory media. Developments in the application of starter culture systems in different countries are examined and show that significant process control and elimination of phage problems can be achieved.
D001431:Bacteriological Techniques; D001435:Bacteriophages / Q000502:physiology; D003611:Dairy Products; D003612:Dairying; D005285:Fermentation; D005516:Food Microbiology; D013294:Lactococcus lactis / Q000378:metabolism*; D007934:Leuconostoc / Q000378:metabolism*