JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 77 No. 10 2890-2899
© 1994 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Lecocq, J.
Right arrow Articles by Gueguen, M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Lecocq, J.
Right arrow Articles by Gueguen, M.

Effects of pH and Sodium Chloride on the Interactions Between Geotrichum candidum and Brevibacterium linens

Joelle Lecocq 1 and Micheline Gueguen 1

1 Laboratoire de Microbiologie Alimentaire, Institut de Recherche en Biologie Appliquée, Université de Caen, F14032 Caen Cedex, France

The interactions between 14 isolates of Geotrichum candidum and 14 isolates of Brevibacterium linens were analyzed to understand their behavior in cheese making. Mixed cultures were grown in a peptone broth containing various NaCl concentrations and various pH. The pH and the concentration of NaCl affected the interactions. According to the pH, in many strain pairs, B. linens strongly stimulated the growth of G. candidum, and this interaction varied depending on the pH. Inhibition occurred only at pH 5.0. In fewer pairs, G. candidum moderately stimulated the growth of B. linens, and the optimal pH for this stimulation and the inhibition were 7.0 and 5.0, respectively. The number of pairs in which the growth of G. candidum was increased by the presence of B. linens was highest with 1.5% added NaCl. With increasing NaCl concentration, stimulation of the growth of B. linens by G. candidum decreased because of the sensitivity of G. candidum and resistance of B. linens to NaCl. Brevibacterium linens isolates were similarly grown in the presence of filtrates of stationary phase cultures of G. candidum. The filtrates exhibited effects analogous to, but larger than, those of the strains from which the filtrates were prepared.

Key Words: Geotrichum candidum • Brevibacterium linens • interaction • pH

Submitted on October 22, 1993
Accepted on April 6, 1994




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
M.-N. Leclercq-Perlat, D. Picque, H. Riahi, and G. Corrieu
Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.
J Dairy Sci, August 1, 2006; 89(8): 3260 - 3273.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
C. Bonaiti, M.-N. Leclercq-Perlat, E. Latrille, and G. Corrieu
Deacidification by Debaryomyces hansenii of Smear Soft Cheeses Ripened Under Controlled Conditions: Relative Humidity and Temperature Influences
J Dairy Sci, November 1, 2004; 87(11): 3976 - 3988.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
M.-N. Leclercq-Perlat, G. Corrieu, and H.-E. Spinnler
The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification
J Dairy Sci, May 1, 2004; 87(5): 1536 - 1544.
[Abstract] [Full Text] [PDF]

Home page
 Appl. Environ. Microbiol.Home page
N. Marcellino, E. Beuvier, R. Grappin, M. Gueguen, and D. R. Benson
Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France
Appl. Envir. Microbiol., October 1, 2001; 67(10): 4752 - 4759.
[Abstract] [Full Text]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1994 by the American Dairy Science Association ®.