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Influence of Lactic Acid Starter Bacteria on Enteropathogenic Escherichia coli in Ultrafiltration Prepared Camembert Cheese

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

A combination of Streptococcus cremoris and Lactobacillus helveticus or Lactobacillus bulgaricus lactic cultures was more effective as starter than single species cultures or S. cremoris and Streptococcus diacetylactis in combination in repressing growth and eliminating survival of enteropathogenic Escherichia coli serotype 0124 in Camembert cheese manufactured from directly ultrafiltrated skim milk concentrate. The essentiality of highly active lactic starter cultures for repressing and eliminating enteropathogenic E. coli during ultrafiltration of retentates and later in precheese was demonstrated.