Non-starter lactic acid bacteria (NSLAB) and cheese quality

Dairy Processing: Improving Quality

Volumn , Issue , 2003, Pages 448-469

  Beresford, T P ^a  

^a Dairy Products Research Centre   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 1642343689     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781855737075.3.448     Document Type: Chapter

References (112)

1. Acnfp (1996), ‘Report on Enterococcus faecium, strain K77D’, MAFF Advisory Committee on Novel Foods and Processes, Report, Ergon House, c/o Nobel House, 17 Smith Square, London SW1 3JR
2. M. ANTONSSON, Y. ARDO and G. MOLIN (2001) ‘A comparison between the microflora of Herrgård cheese from three different dairies’. Int. Dairy J 11(4), 285-291
3. C. ARIZCUN, Y. BARCINA and P. TORRE (1997) ‘Identification of lactic acid bacteria isolated from Roncal and Idiazabal cheeses’. Lait 77(6), 729-736
4. T.P. BERESFORD, N.A. FITZSIMONS, N.L. BRENNAN and T.M. COGAN (2001) ‘Recent advances in cheese microbiology’. Int. Dairy J 11 259-274
5. F. BERTHIER, E. BEUVIER, A. DASEN and R. GRAPPIN (2001) ‘Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers’. Int. Dairy J 11(4/7), 293-305
6. E. BEUVIER, K. BERTHAUD, S. CEGARRA, A. DASEN, S. POCHET, S. BUCHIN and G. DUBOZ (1997) ‘Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk’. Int. Dairy J 7 311-323
7. T. BHOWMIK and E.H. MARTH (1990) ‘Role of Micrococcus and Pediococcus species in cheese ripening: a review’. J. Dairy Sci 73 859-866
8. Y. BOUTON, P. GUYOT and P. GRAPPIN (1998) ‘Preliminary characterization of microflora of Comté cheese’. J. Appl. Microbiol 85 123-131
9. M.C. BROOME, D.A. KRAUSE and M.W. HICKEY (1990) ‘The isolation and characterization of lactobacilli from Cheddar cheese’. Australian J. Dairy Technol 45 60-66
10. E. CASALTA and R. ZENNARO (1997) ‘Effect of specific starters on microbiological, biochemical and sensory characteristics of Venaco, a Corsican soft cheese’. Sciences des Aliments 17 79-94
11. J.A. CENTENO, S. MENÉNDEZ and J.L. RODRIGUEZ-OTERO (1996) ‘Main microflora present in natural starters in Cebreiro raw cow's milk cheese (Northwest Spain)’. Int. J. Food Microbiol 33 307-313
12. J.A. CENTENO, S. MENÉNDEZ, M.A. HERMIDA and J.L. RODRIGUEZ-OTERO (1999) ‘Effects of addition of Enterococcus faecalis in Cebreiro cheese manufacture’. Int. J. Food Microbiol 48 97-101
13. Chapman, H.R., Mabitt, L.A. and Sharpe, M.E. (1966), ‘Apparatus and techniques for the manufacture of Cheddar cheese under controlled bacteriological conditions’, Proceedings of the 17th International Dairy Congress, Munich, D, 774–775
14. R. CIBIK, E. LEPAGE and P. TAILLIEZ (2000) ‘Molecular diversity of Leuconostoc mesenteroides and Leuconostoc citreum isolated from traditional French cheeses as revealed by RAPD fingerprinting, 16S rDNA sequencing and 16S rDNA fragment amplification’. Syst. Appl. Microbiol 23 267-278
15. T.M. COGAN (2000) Fundamentals of Cheese Science. P.F. FOX, T.P. GUINEE, T.M. COGAN, P.L.H. MCSWEENEY,(Eds) ‘Microbiology of cheese ripening’ Maryland: Aspen 206-232
16. T.M. COGAN, M. BARBOSA, E. BEUVIER, B. BIANCHI-SALVADORI, P.S. COCCONCELLI, I. FERNANDES, J. GOMEZ, R. GOMEZ, G. KALANTZOPOULOS, A. LEDDA, M. MEDINA, M.C. REA and V. RODRIGUEZ (1997) ‘Characterisation of the lactic acid bacteria in artisanal dairy products’. J. Dairy Res 64 409-421
17. M.D. COLLINS, D. JONES, J.A.E. FARROW, R. KILPPER-BÄLZ and K.H. SCHLEIFER (1984) ‘Enterococcus avium nom. rev., comb. nov.; E. casseliflavus nom. rev., comb. nov.; E. durans nom. rev., comb. nov.; E. gallinarum comb nov.; and E. malodoratus sp. nov.’. Int. J. Syst. Bacteriol 34(2), 220-223
18. R. COPPOLA, M. NANNI, M. IORIZZO, A. SORRENTINO, E. SORRENTINO and L. GRAZIA (1997) ‘Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese’. J. Dairy Res 64 305-310
19. T.M. COPPOLA, J.E. PARENTE, S. DUMONTET and A. LA PECCRELLA (1988) ‘The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water buffalo milk’. Lait 68 295-310
20. V. CROW, B. CURRY and M. HAYES (2001) ‘The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar’. Int. Dairy J 11 275-283
21. J.C. DACRE (1958) ‘Characteristics of a presumptive Pediococcus occurring in New Zealand Cheddar cheese’. J. Dairy Res 25 409-413
22. J.C. DACRE (1958) ‘A note on pediococci in New Zealand Cheddar cheese’. J. Dairy Res 25 414-417
23. S. DAHL, F.K. TAVARIA and F.X. MALCATA (2000) ‘Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening’. Int. Dairy J 10(4), 255-262
24. M. DE ANGELIS, A. CORSETTI, N. TOSTI, J. ROSSI and M.R. CORBO GOBBETTI (2001) ‘Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses’. Appl. Environ. Microbiol 67 2011-2020
25. B.M. DEASY, M.C. REA, G.F. FITZGERALD, T.M. COGAN and T. BERESFORD (2000) ‘A rapid PCR based method to distinguish between Lactococcus and. Enterococcus’, Syst. Appl. Microbiol 23 510-522
26. R.H. DEIBEL, D.E. LAKE and C.F. NIVEN Jr (1963) ‘Physiology of the enterococci as related to their taxonomy’. J. Bacteriol 86(6), 1275-1282
27. B.F. DEL POZO, P. GAYA, M. MEDINA, M.S. RODRIGUEZ-MARIN and M. NUNEZ (1988) ‘Changes in the microflora of la Serena ewes’ milk cheese during ripening’. J. Dairy Res 55(3), 449-455
28. Y. DEMARIGNY, E. BEUVIER, A. DASEN and G. DUBOZ (1996) ‘Influence of raw milk microflora on the characteristics of Swiss-type cheeses. I. Evolution of microflora during ripening and characterisation of facultatively heterofermentative lactobacilli’. Lait 76 371-387
29. L.A. DEVRIESE, K. CEYSSENS, U.M. RODRIGUES and M.D. COLLINS (1990) ‘ Enterococcus columbae, a species from pigeon intestines’. FEMS Microbiol. Lett 71 247-252
30. L.A. DEVRIESE, L. LAURIER, P. DE HERDT and F. HAESEBROUCK (1992) ‘Enterococcal and streptococcal species isolated from faeces of calves, young cattle and dairy cows’. J. Appl. Bacteriol 72 29-31
31. J.A. ELLIOTT and H.T. MULLIGAN (1968) ‘Pediococci in Canadian Cheddar cheese’. Can. Inst. Food Technol. J 1 61
32. H. EL-SHAFEI, M. EL-SODA and N. EZZAT (1990) ‘The peptidase hydrolyase system of the Leuconostoc’. J. Food Prot 53 165-169
33. R.R. FACKLAM (1973) ‘Comparison of several laboratory media for presumptive identification of enterococci and group D streptococci’. Appl. Microbiol 26(2), 138-145
34. R.R. FACKLAM and M.D. COLLINS (1989) ‘Identification of Enterococcus species isolated from human infections by a conventional test scheme’. J. Clin. Microbiol 27(4), 731-734
35. R.R. FACKLAM and M.D. MOODY (1970) ‘Presumptive identification of group D streptococci: the bile aesculin test’. Appl. Microbiol 20(2), 245-250
36. M.A. FENELON, M.P. RYAN, M.C. RAE, T.P. GUINEE, R.P. ROSS, C. HILL and D. HARRINGTON (1999) ‘Elevated temperature ripening of reduced fat Cheddar cheese made with or without lacticin 3147-producing starter culture’. J. Dairy Sci 82 10-22
37. N.A. FITZSIMONS, T.M. COGAN, S. CONDON and T. BERESFORD (1999) ‘Phenotypic and genotypic characterisation of non-starter lactic acid bacteria in mature Cheddar cheese’. Appl. Environ. Microbiol 65 3418-3426
38. N.A. FITZSIMONS, T.M. COGAN, S. CONDON and T. BERESFORD (2001) ‘Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese’. J. Appl. Microbiol 90 600-608
39. Folkertsma, B. (1999), ‘Studies on ripening of Cheddar cheese’, MSc dissertation, Department of Food Science and Technology, National University of Ireland, Cork
40. M.C.G. FONTAN, I. FRANCO, B. PRIETO, M.E. TORNADIJO and J. CARBALLO (2001) ‘Microbiological changes in “San Simon” cheese throughout ripening and its relationship with physico-chemical parameters’. Food Microbiol 18(1), 25-33
41. P.F. FOX, P.L.H. MCSWEENEY and C.M. LYNCH (1998) ‘Significance of non-starter lactic acid bacteria in Cheddar cheese’. Australian J. Dairy Technol 53 83-89
42. J.G. FRANKLIN and M.F. SHARPE (1963) ‘The incidence of bacteria in cheese milk and Cheddar cheese and their association with flavour’. J. Dairy Res 30 87-99
43. C.M.A.P. FRANZ, W.H. HOLZAPFEL and M.F. STILES (1999) ‘Enterococci at the crossroads of food safety?’. Int. J. Food Microbiol 47 1-24
44. A.C. FREITAS, C. PAIS, F.X. MALCATA and T.A. HOGG (1995) ‘Microbiological characterization of Picante de Baixa cheese’. J. Food Prot 59 155-160
45. T.F. FRYER and M.F. SHARPE (1966) ‘Pediococci in Cheddar cheese’. J. Dairy Res 33 325-331
46. A. GARCIA, L. CABEZAS and M.L. PALOP (1995) ‘Identification of the lactic acid bacteria from origin labelled “Manchego” cheeses’. Microbiologie Aliments Nutrition 13(3), 275-280
47. G. GARDINER, R.P. ROSS, J.K. COLLINS and FITZGERALD C. STANTON (1998) ‘Development of a probiotic Cheddar cheese containing human-derived Lactobacillus paracasei strains’. Appl. Environ. Microbiol 64(6), 2192-2199
48. G. GARDINER, R.P. ROSS, J.M. WALLACE, F.P. SCANLAN, P.P.J.M. JÄGERS, G.F. FITZGERALD, J.K. COLLINS and C. STANTON (1999) ‘Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of Cheddar cheese’. J. Agric. Food Chem 47 4907-4916
49. E. GARVIE (1984) Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. F.L. DAVIS, B.A. LAW,(Eds) ‘Taxonomy and identification of bacteria important in cheese and fermented dairy products’ London and New York: Elsevier
50. R. GELSOMINO, M. VANCANNEYT, S. CONDON, J. SWINGS and T.M. COGAN (2001) ‘Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory’. Int. J. Food Microbiol 71 177-188
51. R. GELSOMINO, M. VANCANNEYT, T.M. COGAN, S. CONDON and J. SWINGS (2002) ‘Source of enterococci in a farmhouse raw-milk cheese’. Appl. Environ. Microbiol 68(7), 3560-3565
52. G. GIRAFFA, D. CARMINATI and F. NEVIANI (1997) ‘Enterococci isolated from dairy products: a review of risks and potential technological use’. J. Food Prot 60(6), 732-738
53. M. GOBBETTI, B. FOLKERTSMA, P.F. FOX, A. CORSETTI, E. SMACCHI, DE ANGELIS J. ROSSI and K. KILCAWLEY CORTINI (1999) ‘Microbiology and biochemistry of Fossa (pit) cheese’. Int. Dairy J 9(11), 763-773
54. M. GOBBETTI, MOREA F. BARUZZI, M.R. CORBO, A. MATARANTE, T. CONSIDINE, R. DI CAGNO, T. GUINEE and P.F. FOX (2002) ‘Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening’. Int. Dairy J 12(6), 511-523
55. J.P. JENSEN, G.W. REINBOLD, J.C. WASHAM and E.R. VEDAMUTHU (1975) ‘Role of enterococci in Cheddar cheese: proteolytic activity and lactic acid development’. J. Milk Food Technol 38 3-7
56. J.P. JENSEN, G.W. REINBOLD, J.C. WASHAM and E.R. VEDAMUTHU (1975) ‘Role of enterococci in Cheddar cheese: free fatty acid appearance and citric acid utilization’. J. Milk Food Technol 38 78-83
57. K.N. JORDAN and T.M. COGAN (1993) Identification and growth of non-starter lactic acid bacteria in Irish Cheddar cheese. Irish J. Agric. Food Res 32 47-55
58. K.N. JORDAN and T.M. COGAN (1999) ‘Heat resistance of Lactobacillus spp. isolated from Cheddar cheese’. Lett. Appl. Microbiol 29 136-140
59. O. KANDLER and N. WEISS (1986) Bergey's Manual of Systematic Bacteriology. P.H.A. SNEATH, N.S. MAIR, M.E. SHARPE, J.G. HOLT,(Eds) ‘Regular, non-sporing, Gram positive rods’ Baltimore: Williams and Wilkins 1208-1234. 2
60. Klaenhammer, T., Altermann, E., Arigoni, F., Bolotin, A., Breidt, F., Broadbent, J., Cano, R., Chaillou, S., Deutscher, J., Gasson, M., Van De Guchte, M., Guzzo, J., Hartke, A., Hawkins, T., Hols, P., Hutkins, R., Kleerebezem, M., Kok, J., Kuipers, O., Lubbers, M., Maguin, E., Mckay, L., Mills, D., Nauta, A., Overbeek, R., Pel, H., Pridmore, D., Saier, M., Van Sinderen, D., Sorokin, A., Steele, J., O'Sullivan, D., De Vos, W., Weimer, B., Zagorec, M. and Siezen, R. (2002), ‘Discovering lactic acid bacteria by genomics’, in Siezen, R.J., Kok, J., Abee, T. and Schaafsma, G., Proceedings of the Seventh Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications, The Netherlands, Antonie van Leeuwenhoek, Kluwer Academic Publishers, 29–58
61. L.C. LALEYE, R.E. SIMARD, B.H. LEE and R.A. HOLLEY (1990) ‘Quality attributes of Cheddar cheese containing added lactobacilli’. J. Food Sci 55 114-118
62. B.A. LAW, M. CASTANON and M.E. SHARPE (1976) ‘The effect of nonstarter bacteria on the chemical composition and the flavour of Cheddar cheese’. J. Dairy Res 43 117-125
63. R.C. LAWRENCE and J. GILLES (1987) Cheese: Chemistry, Physics and Microbiology. P.F. FOX (Eds) ‘Cheddar cheese and related dry-salted varieties’ London: Elsevier Applied Science 1-44. 2
64. E. LITOPOULOU-TZANETAKI (1990) ‘Changes in numbers and kinds of lactic acid bacteria during ripening of Kefalotyri cheese’. J. Food Sci 111-113. 73
65. E. LITOPOULOU-TZANETAKI, D.C. GRAHAM and Y. BEYATLI (1989) ‘Detection of pediococci and other non-starter organisms in American Cheddar cheese’. J. Dairy Sci 72(4), 854-858
66. E. LITOPOULOU-TZANETAKI, N. TZANETAKIS and A. VAFOPOULOU-MASTROJIANNAKI (1993) ‘Effect of type of lactic starter on microbiological, chemical and sensory characteristics of Feta cheese’. Food Microbiol 10 31-41
67. T.M. LÓPEZ-DIAZ, J.A. SANTOS, C.J. GONZALEZ, B. MORENO and M.L. GARCIA (1995) ‘Bacteriological quality of a traditional Spanish blue cheese’. Milchwissenschaft 50(9), 503-505
68. C.M. LYNCH, P.L.H. MCSWEENEY, P.F. FOX, T.M. COGAN and F.D. DRINAN (1996) ‘Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions’. Int. Dairy J 6 851-867
69. L.A. MABBITT, H.R. CHAPMAN and M.E. SHARPE (1959) ‘Making Cheddar cheese under controlled bacteriological conditions’. J. Dairy Res 26 105-112
70. A.C. MACEDO, F.X. MALCATA and T.A. HOGG (1995) ‘Microbiological profile in Serra ewe's cheese during ripening’. J. Appl. Bacteriol 79 1-11
71. L. MANNU, R. COMUNIAN and M.F. SCINTU (2000) ‘Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening’. Int. Dairy J 383-389. 5-6
72. P.L.H. MCSWEENEY, P.F. FOX, J.A. LUCEY, K.N. JORDAN and T.M. COGAN (1993) ‘Contribution of indigenous microflora to the maturation of Cheddar cheese’. Int. Dairy J 3 613-614
73. P.L.H. MCSWEENEY, E.M. WALSH, P.F. FOX, T.M. COGAN, F.D. DRINAN and M. CASTELO-GONZALEZ (1994) ‘A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality’. Irish J. Agric. Food Res 33 183-192
74. S. MENENDEZ, R. GODINEZ, J.A. CENTENO and J.L. RODRIGUEZ-OTERO (2001) ‘Identification and characterization of lactic acid bacteria isolated from Tetilla cows’ milk cheese’. Alimentaria 320 77-83
75. M. MOREA, F. BARUZZI and P.S. COCCONCELLI (1999) ‘Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing’. J. Appl. Microbiol 87 574-582
76. M. NUNEZ (1976) ‘Microflora of Manchego cheese, VI. Pediococci’. An. Inst. Nac. Invest. Agrarias, General 75. (in Dairy Sci. Abstr.1978: 458) No 4
77. J.A. ORDOÑEZ, R. BARNETO and M. RAMOS (1978) ‘Studies on Manchego cheese ripened in olive oil’. Milchwissenschaft 33(10), 609-613
78. V. PARENTE, F. VILLANI, R. COPPOLA and S. COPPOLA (1989) ‘A multiple strain starter for water-buffalo mozzarella cheese manufacture’. Lait 69 271-279
79. G. PÉREZ, E. CARDELL and V. ZÁRATE (2002) ‘Random amplified polymorphic DNA analysis for differentiation of Leuconostoc mesenteroides subspecies isolated from Tenerife cheese’. Lett. Appl. Microbiol 34 82-85
80. S.D. PETERSON and R.T. MARSHALL (1990) ‘Non starter lactobacilli in Cheddar cheese: a review’. J. Dairy Sci 73 1395-1410
81. B. POULLET, M. HUERTAS, A. SÁNCHEZ, P. CÁCERES and G. LARRIBA (1993) ‘Main lactic acid bacteria isolated during ripening of Casar de CÁceres cheese’. J. Dairy Res 60 123-127
82. R. PUCHADES, L. LEMIEUX and R.E. SIMARD (1989) ‘Evolution of free amino acids during the ripening of Cheddar cheese containing added lactobacilli strains’. J. Food Sci 54 885-888
83. B. REITER, T.F. FRYER, A. PICKERING, H.R. CHAPMAN, R.B. LAWRENCE and M.E. SHARPE (1967) ‘The effect of microbial flora on the flavour and free fatty acid composition of Cheddar cheese’. J. Dairy Res 26 105-112
84. P.S. ROBERTSON and K.D. PERRY (1961) ‘Enhancement of flavour of Cheddar cheese by adding a strain of Micrococcus to the milk’. J. Dairy Res 28 245-253
85. M.P. RYAN, M.C. RAE, C. HILL and R.P. ROSS (1996) ‘An application in Cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147’. Appl. Environ. Microbiol 62 612-619
86. P. SARANTINOPOULOS, C. ANDRIGHETTO, M.D. GEORGALAKI, M.C. REA, A. LOMBARDI, T.M. COGAN, G. KALANTZOPOULOS and E. TSAKALIDOU (2001) ‘Biochemical properties of enterococci relevant to their technological performance’. Int. Dairy J 11(8), 621-647
87. K.H. SCHLEIFER (1986) Bergey's Manual of Systematic Bacteriology. P.H.A. SNEATH, N.S. MAIR, M.E. SHARPE, J.G. HOLT,(Eds) ‘Gram-positive cocci’ Baltimore: Williams and Wilkins 999-1103
88. K.H. SCHLEIFER and R. KILPPER-BÄLZ (1984) ‘Transfer of Streptococcus faecalis and Streptococcus faecium to the genus Enterococcus nom. rev. as Enterococcus faecalis comb. nov. and Enterococcus faecium comb. nov.’. Int. J. Syst. Bacteriol 34(1), 31-34
89. P.H.L. SHAKEEL-UR-REHMAN and MCSWEENEY P.F. FOX (1999) ‘A study on the role of indigenous microflora of raw milk on the ripening of Cheddar cheese’. Milchwissenschaft 54(7), 388-392
90. J.M. SHAKEEL-UR-REHMAN, BANKS E.Y. BRECHANY, D.D. MUIR, P.H.L. MCSWEENEY and P.F. FOX (2000) ‘Studies on the ripening of Cheddar cheese made from blends of raw and pasteurized milk’. Int. Dairy J 10 33-44
91. J.M. SHAKEEL-UR-REHMAN, BANKS P. MCSWEENEY P.h.l. and P.F. FOX (2000) ‘Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurized milk’. Int. Dairy J 10 45-53
92. P.F. SHAKEEL-UR-REHMAN and FOX P.H.L. MCSWEENEY (2000) ‘Methods used to study nonstarter micro-organisms in cheese: a review’. Int. J. Dairy Technol 53 113-119
93. W.J. SIMPSON and H. TAGUCHI (1995) The Genera of Lactic Acid Bacteria. B.J.B. WOOD, W.H. HOLZAPFEL,(Eds) ‘The genus Pediococcus with notes on the genera Tetragenococcus and Aerococcus’ Blackie Academic & Professional 125-172
94. E.B. SOMERS, M.E. JOHNSON and A.C.L. WONG (2001) ‘Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment’. J. Dairy Sci 84 1926-1936
95. E. STACKEBRANDT and M. TEUBER (1988) ‘Molecular taxonomy and phylogenetic position of lactic acid bacteria’. Biochimie 70(3), 317-324
96. P.A. SWEARINGEN, D.J. O'SULLIVAN and J.J. WORTHESON (2001) ‘Isolation, characterization and influence of native non-starter lactic acid bacteria on Cheddar cheese quality’. J. Dairy Sci 84 50-59
97. L.M. TEIXEIRA, V.L.C. MERQUIOR, M. DA CONCEIĈÃO, M. DA C.E. VIANNI, M. DA G.S. CARVALHO, S.E.L. FRACALANZZA, A.G. STEIGERWALT, D.J. BRENNER and R.R. FACKLAM (1996) ‘Phenotypic and genotypic characterisation of atypical Lactococcus garvieae strains isolated from water buffalos with subclinical mastitis and confirmation of L. garvieae as a senior subjective synonym of. Enterococcus seriolicida’, Int. J. Syst. Bacteriol 46(3), 664-668
98. T.D. THOMAS (1987) ‘Cannibalism among bacteria found in cheese’. NZ J. Dairy Sci. Technol 22 215-219
99. T.L. THOMPSON and E.H. MARTH (1986) ‘Changes in Parmesan cheese during ripening: icroflora-coliforms, enterococci, anaerobes, propionibacteria and staphylococci’. Milchwissenschaft 41(4), 201-205
100. R.K. THUNELL (1995) ‘Taxonomy of leuconostocs’. J. Dairy Sci 78 2514-2522
101. G. TRÉPANIER, R.E. SIMARD and B.H. LEE (1991) ‘Effect of added lactobacilli on composition and texture of Cheddar cheese during accelerated maturation’. J. Food Sci 56 696-700
102. G. TRÉPANIER, M.E. ABBOUDI, B.H. LEE and R.E. SIMARD (1992) ‘Accelerated maturation of Cheddar cheese: microbiology of cheese supplemented with Lactobacillus casei subsp. casei L2A’. J. Food Sci 57 345-349
103. L.D. TROVATELLI and A. SCHIESSER (1987) ‘Identification and significance of enterococci in hard cheese made from raw cow and sheep milk’. Milchwissenschaft 42 717-719
104. Turner, K.W. (1988), ‘Some aspects of the microbiology of cheese ripening investigated using aseptic manufacturing techniques’, PhD thesis, Massey University, Palmerston North, New Zealand
105. K.W. TURNER, R.C. LAWRENCE and J. LE LIEVRE (1986) ‘A microbiological specification for milk for aseptic cheesemaking’. NZ J. Dairy Sci. Technol 21 249-254
106. N. TZANETAKIS and E. LITOPOULOU-TZANETAKI (1989) ‘Biochemical activities of Pediococcus pentosaceus isolates of dairy origin’. J. Dairy Sci 72 859-863
107. N. TZANETAKI and E. LITOPOULOU-TZANETAKI (1992) ‘Changes in the numbers and kinds of lactic acid bacteria in Feta and Teleme, two Greek cheeses from ewe's milk’. J. Dairy Sci 75 1389-1393
108. A. VAFOPOULOU-MASTROJIANNAKI, E. LITOPOULOU-TZANETAKI and N. TZANETAKIS (1996) ‘Esterase activities of cell-free extracts from “wild” strains of leuconostocs and heterofermentative lactobacilli isolates from traditional Greek cheese’. Lett. Appl. Microbiol 23(6), 367-370
109. E.M. WALSH, P.H.L. MCSWEENEY and P.F. FOX (1996) ‘Use of antibiotics to inhibit nonstarter lactic acid bacteria in Cheddar cheese’. Int. Dairy J 6 425-431
110. A.G. WILLIAMS and J.M. BANKS (1997) ‘Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom’. Int. Dairy J 7 763-774
111. A.G. WILLIAMS, S.E. WITHERS and J.M. BANKS (2000) ‘Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese’. Int. Dairy J 10 17-23
112. V. ZARATE, F. BELDA, C. PEREZ and E. CARDELL (1997) ‘Changes in the microbial flora of Tenerife goat's milk cheese during ripening’. Int. Dairy J 7 635-641