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Influence of Incubation at Low Temperatures on Heat Resistance of Swiss Cheese Starter Cultures¹

Department of Agricultural Bacteriology, University of Wisconsin

ABSTRACT

1. Growth of Lactobacillus bulgaricus in reconstituted skim milk at a temperature near the minimum for growth increased the ability of the cells to initiate growth and fermentation at an early hour after heat treatment. This increased heat resistance was retained upon storage of the cultures in the refrigerator for several days.
   
2. When heat resistance was measured by survival rather than by activity after heating, cells grown at a temperature near the optimum were found to be the most resistant.
   
3. Growth of L. bulgaricus at a low temperature in association with Candida krusei greatly decreased the ability of the cells to grow after heat-shock, but increased the ability of the culture as a whole to produce acid.
   
4. Growth of Streptococcus thermophilus in skim milk at a temperature near the minimum decreased the heat resistance of the cells, when that character was measured either by activity or by survival after heat-shock.
   
5. The rate of growth, of S. thermophilus at a temperature near the optimum, after incubation at either a low or an optimal temperature, was in-creased by heat-shock.
   

¹ This work was supported by a grant from the Wisconsin Alumni Research Foundation, and is published with the permission of the Director of the Wisconsin Agricultural Experiment Station.

² Present address: Golden State Company, Ltd., San Francisco, California.