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A Study of Fat Splitting and Casein Digesting Bacteria Isolated from Butter

Laboratory of Bacteriology, New York State College of Agriculture, Cornell University, Ithaca, N. Y.

ABSTRACT

A study has been made of 486 cultures of bacteria isolated from butter made and held under known and controlled conditions. Only those organisms capable of hydrolyzing milkfat, or splitting tributyrin, or digesting casein have been included.

Of the cultures studied, 39 per cent (188) were gram negative rods; 31 per cent (151) were gram positive cocci; 15 per cent (74) were gram positive, aerobic, sporeproducing rods; 8 per cent (40) were gram negative micrococci; 5 per cent (23) were gram positive sarcina; and 2 per cent (10) were gram positive nonsporeproducing rods.

Those groups occurring in numbers large enough to be of probable significance in the spoilage of butter were gram negative rods, gram negative micrococci, gram positive sarcina, and gram positive nonsporeproducing rods.

In the butters supporting the growth of large numbers of bacteria, only the gram negative rods were regularly present in large enough numbers to be of importance in the spoilage of all of the butters tested.

New names have been suggested for five species of bacteria: Micrococcus intermedius, Micrococcus lipolyticus, Micrococcus magnus, Micrococcus tributyrus, and Sarcina caseolytica.

Data have been presented to show the importance of the use of milk agar as an indication of the keeping quality of butter.