カマンベールチーズの微生物に関する研究

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書誌事項

タイトル別名
  • Studies on the microorganisms of Camembert cheese
  • カマンベールチーズ ノ ビセイブツ ニ カンスル ケンキュウ 3 カマンベールチーズ ノ ビセイブツソウ ニ オヨボス ショクエン ノ エイキョウ ニ ツイテ
  • III. カマンベールチーズの微生物相におよぼす食塩の影響について
  • III. Effect of NaCl on the microflora of Camembert cheese

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抄録

1. The experimental Camembert cheese was manufactured by controlling its microbial growth by means of NaCl content, and the changes of its microflora were examined.<br>2. In proportion to the decrease of NaCl content in cheese, microflora became more complicated and Streptococcus lactis and Str. cremoris, which originated from lactic starter, became dominant. As NaCl content increased Leuconostoc dextranicum became dominant<br>3. Microflora of cheese varied depending on the parts of cheese and the effect of surface mould. That is, on the surface layer of cheese where NaCl content were less, the mould grew well, and Str. lactis and Str. cremoris were predominant. Bacteria of the inside of cheese were mostly Leu. dextranicum.<br>As NaCl content increased, mould grew poorer on the cheese surface, the variations of microflora in the surface layer and the inside were less, and Leu. dextranicum tended to be dominant.<br>4. It was supposed that Str. lactis, Str. cremoris and Leu. dextranicum played the important parts in Camembert cheese ripening, but other bacteria including Lactobacilli were not so important for cheese ripening.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 42 (6), 268-275, 1971

    公益社団法人 日本畜産学会

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