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Journal of Dairy Science Vol. 75 No. 6 1411-1414
© 1992 by American Dairy Science Association ®
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Klebsiella pneumoniae as a Spoilage Organism in Mozzarella Cheese

Salvatore Massa 1, Fausto Gardini 1, Milena Sinigaglia 1, and Maria Elisabetta Guerzoni 1

1 Dipartimento di Protezione e Valorizzazione Agroalimentare, Universita' degli Studi d Bologna, Via San Giacomo, 7-1-40126 Bologna, Italy

A high concentration of total and fecal coliforms (5 x 108 and 3 x 107 cfu/g, respectively) was observed in samples representative of two production lots of Mozzarella cheese from a local dairy. Contamination was manifested by the swelling of plastic pouches and the formation of gas holes in Mozzarella cheese. Aerobic and anaerobic sporeformers, heterofermentative lactic acid bacteria, propionibacteria, and yeasts were absent. Of the 41 isolates identified, there were 37 Klebsiella pneumoniae, 2 Klebsiella oxytoca, 1 Enterobacter aerogenes, and 1 Escherichia coli. Exposure at 63°C for 15 min caused the death of all total and fecal coliforms.

Key Words: deterioration • gas • Mozzarella cheese • Klebsiella pneumoniae

Submitted on September 16, 1991
Accepted on February 24, 1992




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Copyright © 1992 by the American Dairy Science Association ®.