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Properties of single-strain cheese starter bacteria grown in diffusion culture

Summary The production of a range of single-strain cheese starter concentrates by diffusion culture and some of their subsequent properties are described. Five strains of Streptococcus cremoris and 4 strains of Str. lactis were grown to concentrations of above 1.0 × 1011 cells/ml, these concentrates all being of satisfactory cheese-making potential. Ammonium lactate accumulation in the system appeared to be the limiting factor to growth, although some strains were more tolerant than others. A continuous harvesting experiment demonstrated that the equipment was potentially capable of this mode of concentrate production. A cheese-making trial was carried out with concentrates produced by diffusion culture; a higher proportion of extra and upper selected cheese was obtained than from control cheese produced with conventionally propagated commercial mixed starters.