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Abstract
Cellular ATP concentrations from six commercial cheddar cheese starter cultures propagated in skim milk under varying growth conditions were estimated. High correlations (r ≥ 0.98) were obtained between cellular concentrations from a specific culture and its corresponding plate counts at various phases of growth. However, major discrepancies were noticed in ATP concentrations from one starter culture to another at similar growth stages: no significant correlation could be found between ATP concentrations and corresponding plate counts when data from all six starter cultures were pooled. No significant correlation could be obtained for the same starter culture propagated under varying growth conditions.[Translated by the journal]
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