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Growth of Propionibacteria at Low Temperatures¹

Sealtest Foods, Milwaukee, Wisconsin

G. W. Reinbold and E. G. Hammond

Department of Dairy and Food Industry, Iowa State University, Ames

W. S. Clark, Jr.

Anderson-Erickson Dairy Company, Des Moines, Iowa

ABSTRACT

There is a dearth of information in the literature concerning the lower range of growth temperatures of commercially important propionic acid bacteria. Bergey's Manual of Determinative Bacteriology (3) states only that the optimum temperature of the Propionibacterium is 30 C. Orla-Jensen (7), in 1931, noted that propionic acid bacteria grow at temperatures between 14 and 40 C; Foster et al. (4) fixed the range at 15 to 45 C. One of the tests used by Antila and Gyllenberg (1), in a taxometric study of this genus, was a determination of ability to grow at 12 C. Unfortunately, they did not state how many of the 85 strains possessed this ability.

This information may have commercial application, as has been indirectly indicated by Trazier and Wing (5). They believed that excessive growth of these microorganisms in Swiss cheese, especially in the later stages of ripening, tended to cause glass and checking. Babel and Hammer (2) made experimental Swiss-type cheese from pasteurized milk.

¹ Journal Paper no. J-5551 of the Iowa, Agricultural and Home Economics Experiment Station, Ames, Iowa. Project 1188. Supported in part by a grant from the National Dairy Products Corporation.