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Citrated Whey Starters. I. Growth Patterns of Starters and Their Aroma Bacteria When Cultivated in Rennet Whey or Cottage Cheese Whey, Citrated with the Addition of Five Per Cent Trisodium Citrate, Pentahydrate

H. P. Hood ... Sons, Inc., Boston, Massachusetts

ABSTRACT

All citrate fermenting aroma bacteria formed a turbid growth in citrated Cottage cheese whey and citrated rennet whey with the exception of Leuconostoc citrovorum. This species developed a cumulous growth as a result of the agglutination of the bacteria in citrated Cottage cheese whey. This reaction was enhanced by the addition to the medium of 0.2% dried pancreas extract. Little or no growth occurred in plain citrated rennet whey, and no growth, or citrate fermentation, occurred if lactic acid bacteria were present.

The ability of the various aroma bacteria to ferment citrate and lactose can be measured indirectly by acid determination or pH tests. By plotting the daily pH values of the CO₂-free citrated whey cultures against the corresponding time interval, distinct growth curves can be obtained which differentiate the various aroma bacteria.

Gassy Streptococcus diacetilactis starters and nongassy Leuconostoc citrovorum, S. lactis/S. cremoris starters can be diagnosed in less than 18 hr by this method.