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Journal of Dairy Science Vol. 51 No. 4 503-510
© 1968 by American Dairy Science Association ®
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Inhibitory Activity of Acid and Rennet Whey on Propionibacteria 1

E. R. Vedamuthu, G. W. Reinbold and E. G. Hammond

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

ABSTRACT

Milk serum and cheese whey sterilized by filtration inhibited 22 of 56 strains of propionibacteria comprising eight species. The darkly pigmented Propionibacterium rubrum and Propionibacterium thoenii strains were unaffected by the whey filtrates. A susceptible Propionibacterium shermanii was selected for further testing. Boiling whey for ten minutes or pasteurizing milk at 82 C for 16 seconds eliminated the inhibitory activity. The antibacterial substance(s) appeared to be nondialyzable and labile to treatment with Pronase, a proteolytic enzyme capable of cleaving a wide variety of proteins and peptides. The inhibitory principle(s) also was found in skimmilk obtained either by warm or cold separation.

The principle(s) in whey active against propionibacteria appeared to differ from other natural inhibitors reported in milk, primarily in its ability to suppress the growth of catalase-positive organisms, and in its insensitivity to sulfhydryl compounds in the culture medium.

Because of the wide ranging inhibitory activity of milk whey against several individual strains and species of propionibacteria, this phenomenon could have a direct bearing on flavor and eye development in Swiss cheese, especially where natural propionibacteria in milk is relied upon to effect these changes in the maturing cheese.

FOOTNOTES

1 Journal Paper no. J-5773 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project no. 1050.






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Copyright © 1968 by the American Dairy Science Association ®.