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A Beaker Test for Estimating Gas-Producing Tendency of Lactic Acid-Starter Cultures¹

Departments of Bacteriology and Food and Dairy Technology, Oregon, Agricultural Experiment Station, Corvallis

ABSTRACT

Frequent difficulty in recent years with a defect of cottage cheese known as floating curd led to a study of gas production by lactic streptococcus-starter cultures used for manufacture of this product. Investigation demonstrated that most instances of the defect were related to the presence in the mixed-strain starter cultures of lactic acid streptococci capable of producing excessive quantities of C0₂(3). In fact, great differences were found to exist in C0₂ production by different cultures.

Four types of single-strain streptococci, as characterized by activity (rate of acid production) and C0₂ production, were isolated from high gas-producing, mixed-strain cultures. These could be classified generally as follows: high acid-high gas, low acid-high gas, high acid-low gas, and low acid-low gas. Singlestrain isolates obtained from low gas-producing, mixed-strain, lactic acid cultures included only the latter two types. This indicated that the high CO₂-producing strains either were absent, or were present in low numbers, in such mixed-strain cultures.

¹ Technical Paper No. 1068, Oregon Agricultural Experiment Station. Contribution of the Departments of Bacteriology and Food and Dairy Technology.