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Gas Production by Associated Swiss Cheese Bacteria¹

Department of Bacteriology, University of Wisconsin, Madison

ABSTRACT

Gas production in skimmilk cultures was markedly stimulated and inhibited by interactions of the late gas-formers with some but not all of the Swiss cheese lactic flora. The starter lactobacilli were markedly stimulatory for both Clostridium tyrobutyricum and Propionibacterium shermanii. Streptococcus thermophilus was very stimulatory for the Clostridium but without effect on the propionic, whereas Streptococcus faecalis generally had little effect on either gas-former. The nisin-producing strain of Streptococcus lactis was markedly inhibitory for the clostridium but without much effect on the propionic, whereas the ordinary strain of S. lactis had little effect on either. Gas production was stimulated when the clostridium and propionic were grown together. The stimulatory and inhibitory properties of the skimmilk cultures for the late gas-formers were at least in part dialyzable, heat- and acid-stable substances. The stimulatory activity of Lactobacillus helveticus was shown to be correlated with metabolic products rather than with the number of cells in the lactic culture.

¹ A report of work done under contract with the U. S. Department of Agriculture and authorized by the Research and Marketing Act of 1946. The contract was supervised by the Eastern Utilization Research and Development Division of the Agricultural Research Service. Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.

² Present address: Procter and Gamble Company, Cincinnati, Ohio.