Abstract
Mesophilic lactic starters and thermophilic lactobacilli but not Streptococcus salivarius subsp. thermophilus grew on the sodium lactate agar (SLA) used for estimating the numbers of propionic acid bacteria (PAB) in cheese. The addition of cloxacillin (4 micrograms/ml) to SLA inhibited the starter bacteria but had no effect on the PAB. It was possible to count low numbers of PAB in the presence of high numbers of starter bacteria. A correlation coefficient of 0.9 was obtained between the level of propionic acid and the counts of PAB in cheese (n = 40). A disadvantage of the medium is that other bacteria found in cheese (mesophilic lactobacilli, enterococci, Clostridium tyrobutyricum) also grow on it; however, these bacteria are easily distinguishable from PAB on the basis of size, colour and absence of catalase.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
