title: Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd.
abstract: The growth of five bacteria isolated from red-smear cheeses, Brevibacterium aurantiacum, Corynebacterium casei, Corynebacterium variabile, Microbacterium gubbeenense and Staphylococcus saprophyticus in mixed cultures with Debaryomyces hansenii on aseptic model cheese curd at 10 and 14 degrees C was investigated. At both temperatures, C. casei and Micro. gubbeenense had a longer lag phase than C. variabile, Brevi. aurantiacum and Staph. saprophyticus. In all cultures, lactose was utilised first and was consumed more rapidly at 14 degrees C than at 10 degrees C, i.e., 6 d at 14 degrees C and 10 d at 10 degrees C. This utilisation coincided with the exponential growth of Deb. hansenii on the cheese surface. Lactate was also used as a carbon source and was totally consumed after 21 d at 14 degrees C and approximately 90% was consumed after 21 d at 10 degrees C regardless of the ripening culture. Small differences (<0.5 pH unit) in the surface-pH during ripening were noticeable between ripening cultures. Differences in the colour development of the mixed cultures with the yeast control were only noticeable after 15 d for Brevi. aurantiacum and after 21 d for the other bacteria. Regardless of the organisms tested, colour development and colour intensity were also greater at 14 degrees C than at 10 degrees C. This study has provided useful information on the growth and contribution to colour development of these bacteria on cheese.
authors.affiliation: Dairy Products Research Centre, Teagasc, Fermoy, Ireland.
authors.forename: Jérôme
authors.initials: J
authors.lastname: Mounier
authors.forename: Françoise
authors.initials: F
authors.lastname: Irlinger
authors.forename: Marie-Noëlle
authors.initials: MN
authors.lastname: Leclercq-Perlat
authors.forename: Anne-Sophie
authors.initials: AS
authors.lastname: Sarthou
authors.forename: Henry-Eric
authors.initials: HE
authors.lastname: Spinnler
authors.forename: Gerald F
authors.initials: GF
authors.lastname: Fitzgerald
authors.forename: Timothy M
authors.initials: TM
authors.lastname: Cogan
mesh_terms: D001951:Brevibacterium / Q000254:growth & development; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D003116:Color; D003352:Corynebacterium / Q000254:growth & development; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D004718:Saccharomycetales / Q000254:growth & development* / Q000378:metabolism; D013210:Staphylococcus / Q000254:growth & development; D013696:Temperature; D013997:Time Factors