CHEESE-RIPENING STUDIES: THE INFLUENCE OF YEAST EXTRACT ON THE TYPES OF STREPTOCOCCI FOUND IN STARTERS

Abstract

The influence of yeast extract on the bacterial flora of commercial cheese starters has been studied.The addition of yeast extract to the starter milk appears to favor the development of a larger proportion of slow acid-producing strains of streptococci with the ability to ferment the more complex carbon sources.New strains of lactic acid streptococci are described.