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Further Studies on the Bacterial Flora of the "Kingston Cheese"¹

Department of Dairying, University of British Columbia, Vancouver, British Columbia, Canada

ABSTRACT

A brief résumé is given of the system adopted in the making of the "Kingston cheese" and the specific characteristics of the cheese are noted.

Bacteriological analyses have been made of twenty cheeses manufactured on ten different days, ten cheeses when one day old and ten cheeses of the same day's "make" when mature at ten days after making. The results of the analyses made of these twenty cheeses are recorded in table 1.

A list of the media employed is recorded and a description of the method of examination of the cheese is given. Several varieties of media were used with the object of determining which were best adapted for the determination of the bacterial analyses of the "Kingston cheese," glucose-agar and glucose-gelatin proving to be most satisfactory.

One hundred seventeen organisms have been isolated from plates made of the cheese and 5 from plates made of the starter used in the making of the cheese. As far as possible the organisms were those which appeared to occur with the greatest degree of frequency. Though 18 of the 122 organisms isolated were of the genus Escherichia this does not necessarily represent the percentage of organisms of that Genus present in the cheese. The strains were taken from MacConkey's broth tubes and MacConkey's agar plates in order to determine the species of gas formers occurring with the greatest frequency.

The morphology, cultural features and physiological reactions of organisms isolated from "Kingston cheese" are given in table 2.

The 122 organisms isolated are placed in five main groups, and are classified according to Bergey's Determinative Bacteriology (13).

¹ This paper was presented in partial fulfilment of the requirements for the Degree of Master of Science in Agriculture in the University of British Columbia, May, 1924.