Preventing psychrotrophic bacterial spoilage in raw milk

Details Preventing psychrotrophic bacterial spoilage in raw milk Preventing psychrotrophic bacterial spoilage in raw milk

1987-05-15

1990-03-27

Wax, Robert A.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Bacteria or actinomycetales; media therefor

426 61, 4263302, 435856, C12R 101, C12R 1245, A23C 300

Patent

active

049120476

ABSTRACT:
An improved method for inhibiting psychrotrophic bacteria in raw milk is described. The method uses a non-lactose fermenting strain of a lactobacillus to generate hydrogen peroxide which inhibits the psychrotrophic bacteria. A preferred strain is Lactobacillus casei subspecies alactosus NRRL-B-12344 which is a superior producer of hydrogen peroxide at 5.degree. to 8.degree. C.

REFERENCES:
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patent: 4477471 (1984-10-01), Gonzalez
patent: 4514424 (1985-04-01), Raccach
Sneath et al., Bergey's Manual of Systematic Bacteriology, vol. 2, 1986, p. 1226.
Gilliland et al., J. Dairy Sci. 66: 974-980 (1983).
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Thomas et al., Infection and Immunity 20: 456-463 (1978).
Northolt, Neth. Milk Dairy J. 38: 135-150 (1984).
Sellars et al., 7th Biennial Cheese Conference, Aug. 26-28, 1986 at Utah State University.
Gilliland et al., Am. Public Health Assoc., M. L. Speck, ed. 173-178 (1976).

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