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Journal of Dairy Science Vol. 40 No. 5 579-587
© 1957 by American Dairy Science Association ®
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Organic Acid Production by Propionibacteria. I. Effect of Strains, pH, Carbon Source, and Intermediate Fermentation Products1

I. S. El-Hagarawy, W. L. Slatter and W. J. Harper

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

Many workers have found that propionibacteria have a major role in the development of the characteristic flavor of Swiss cheese (3, 6, 13, 17).

Krett and Stine (14), using a chromatographic technique, found that good-flavored Swiss cheese contained relatively large amounts of acetic and propionic acids, with little or no butyric acid and a small amount of higher acids. Poor-grade Swiss cheese contained larger amounts of butyric acid in relation to propionic and acetic acids.

Although the formation of propionic and acetic acids in Swiss cheese has been attributed to the propionic acid bacteria, little information is available concerning the factors influencing the formation of these compounds by this group of organisms.

This investigation was undertaken to study the effect of strains, pH, carbon source, and intermediate fermentation products on propionic and acetic acid production by Propionibacterium shermanii.

EXPERIMENTAL PROCEDURE

Cultures employed in this investigation consisted of ten strains of Propionibacterium shermanii, three of which (I.S.C., H., and M) were obtained from the Ohio Swiss Cheese Association, Sugarcreek, Ohio, and seven (62, 333, 9614, 9615, 9616, 9617, and commercial) from the Agricultural Research Service, U. S. Department of Agriculture.

FOOTNOTES

1 Scientific Paper No. 10:56, Department of Dairy Technology, The Ohio State University. Supported in part by the Ohio Dairy Products Research Fund.






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Copyright © 1957 by the American Dairy Science Association ®.