Synergistic and antagonistic properties of selected cultures of lactic acid and propionic acid bacteria. Part I. Fermentation activity.
The objective of this work was to study the dynamics of fermentation activity of selected cultures of lactic acid and propionic acid bacteria used in the cheese production. At the same time, it was decided to follow their interactions. The studies were conducted in two model systems with CH-N-19, Nizostar, and their associated cultures in two media. On a basis of the evaluation of physiological and fermentation activities, the antagonistic properties between the examined culture systems were not found and the differences observed only resulted from specific traits of the examined microorganisms.
Sańko
B
B
Institute of Dairy Science and Technology Development, University of Warmia and Mazury in Olsztyn, Heweliusza 1/207, 10-957 Olsztyn, Poland.
Kujawski
M
M
Podhajna
E
E
Cichosz
G
G
Butler
J
J
D002611:Cheese / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000254:growth & development / Q000502:physiology*; D011424:Propionibacterium / Q000254:growth & development / Q000502:physiology*; D013997:Time Factors