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.
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