Effect of Water Activity of Milk upon Growth and Acid Production by Mixed Cultures of Streptococcus thermophilus and Lactobacillus bulgaricus

Acid production and growth rates were determined in pure cultures of Streptococcus thermophilus and Lactobacillus bulgaricus and cocci/ bacilli ratios in mixed cultures of both species, using milk with modified a_w as culture medium. Maximal growth rates were always at a_w lower than 0.992 for all strains whcn a_w of milk was adjusted with glycerol, while maximal acid production rates were at a_w 0.992-0.983. Glucose had an inhibitory effect additional to that caused by lowering a_w. The cocci/bacilli ratio in mixed cultures increased as a_w decreased in most cases, because of the higher susceptibility of L. bulgaricus to a_w decrease. The behavior of a mixed culture could not always be predicted from data of the component strains in a pure culture, showing some kind of symbiotic compatibility between species.     

AQUEOUS GARLIC EXTRACT AND MICROBIOLOGICAL QUALITY OF REFRIGERATED POULTRY MEAT

The antibacterial effect of garlic extract (5, 10 and 15%) was investigated on poultry carcasses obtained from a slaughterhouse, stored under refrigeration, and evaluated at selected time intervals. The effect of the garlic extract on the microbial contaminants of the poultry carcass surface – Salmonella, strict and facultative aerobic, mesophilic, and total and fecal coliforms – was evaluated. The garlic extract exhibited a concentration‐dependent reduction of microbial contamination. Garlic extract concentrations of 10 and 15% were the most effective. The bacteriostatic action of garlic extract against mesophilic microbiota can be observed until the third storage day. The count of total and fecal coliforms remained low during the storage period. Chicken feed was the apparent source of Salmonella contamination, and the aqueous garlic extract was not effective against Salmonella.     

Characterization and Distribution of Aerobic, Spore-Forming Bacteria from Cacao Fermentations in Bahia

Aerobic spore forming bacteria isolated from traditional cacao fermentations in Bahia were identified in the genus Bacillus: B. subtilis, B. licheniformis, B. firmus, B. coagulans, B. pumilus, B. macerans, B. polymyxa, B. laterosporus, B. stearothermophilus, B. circulans, B. pasteurii, B. megaterium, B. brevis, and B. cereus. In the first 8 hr of the fermentations, similar percentages of ten species were found in the distribution. During the fermentation process the amount of spore-forming bacteria increased and B. subtilis, B. circulans, and B. licheniformis appeared more frequently.