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Detection of Pediococci and Other Nonstarter Organisms in American Cheddar Cheese

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

² Corresponding author.

ABSTRACT

Seventeen aging Cheddar cheese samples were examined for Pediococcus and other nonstarter culture organisms. Very few pediococci were found; of 71 isolates identified 4 were Pediococcus and 67 were Lactobacillus. All of the Pediococcus and 30 of the Lactobacillus isolates contained from one to four plasmids. Bacteriocin production was found in 55% of the Lactobacillus but in none of the Pediococcus isolates; this may have accounted for the paucity of Pediococcus in the cheese samples.

¹ Present address: Department of Agriculture, Laboratory of Dairy Technology, University of Thessaloniki, Thessaloniki, Greece.

³ Present address: 3 Cad. No: 108/14, Bahcelievler, Ankara, Turkey.

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