Dairy starter cultures

Table III. Minimum Inhibitory Levels of Penicillin and Aureomycin for Common Dairy Starter Cultures ...

Apart from public health impacts, residual antimicrobials in animal products can bring about technoeconomic losses in the food processing industry. It has long been known that the presence of some antimicrobial compounds in milk can dramatically affect the production of fermented dairy products such as yogurt, cheese, buttermilk and sour cream (72, 73). As shown in Table 10.2, even minute concentrations of antibiotics in milk can cause inhibition of the growth of commonly used dairy starter cultures (74). 

Table 10.2 Minimum Inhibitory Concentrations of Antibiotics for Common Dairy Starter Cultures and B cillus ste rothermophilus...

Thomas, T.D. and Pritchard, G.G. 1987. Proteolytic enzymes of dairy starter cultures. FEMS Microbiol. Rev. 46, 245—268. 

The major problem has been the partial or complete inhibition of acid production by dairy starter cultures used in the manufacture of cheese, buttermilk, sour cream or yogurt... 

Sandine, W. E. (1996). Commercial production of dairy starter cultures. In T. M. Cogan, J.-P. Accolas (Eds.), Dairy starter cultures (pp. 191-206). New York VCH Publishers, Inc. 

Dairy starter cultures have been used traditionally in the production of a variety of fermented milk products. These cultures consist mainly of several members of the LAB and have been involved in the production of numerous fermented foods, such as yogurts, sour cream, buttermilk, acidophilus milk, kumiss, kefir, and approximately 2,000 different cheeses (O Sullivan 2005). LAB are the backbone of the dairy industry and the main dairy industry starters are contained in five genera Lac-tococcus lactis. Enterococcus faecalis and faeciunr, Lactobacillus bul-garicus, L. casei, L. brevis, L. helveticus, L. rhamnosus, L. fermentum, L. curvatus, L. johnsonii, and L. gasseri (O Sullivan 2005). 

Cogan T, Accolas J (1996) Dairy starter cultures. VCH, New York Collins-Thompson DL, Slade PJ, Goethals M (1991) Use of low molecular mass RNA profiles to identify lactic acid bacteria and related organisms associated with foods. Int J Food Microbiol 14 135-143 Cotter PD, HiU C, Ross RP (2005) Bacteriocins developing innate immunity for food. Nat Rev Microbiol 3 777-788... 

Jiang, J, Bjorck, L and Fonden, R (1998) Production of conjugated linoleic acid by dairy starter cultures. J. Appl. Microbiol., 85, 95-102. 

Kelly, W.J., Ward, L.J.H., and Leahy, S.C. (2010) Chromosomal diversity in Lactococcus lactis and the origin of dairy starter cultures. Genome Biol Evol 2, 729-744. 

Mills, S., O Sullivan, O., Hill, C., et al. (2010a) The changing face of dairy starter culture research from genomics to economics. Int J Dairy Technol 63, 149-170. 

Kneifel, W., Kaufmann, M., Fleischer, A., and Ulberth, F. (1992) Screening of connnercially available mest hilic dairy starter cultures biochemical, sensory, and microbiological properties. J Dairy Sci 75, 3158-3166. 

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