1962
DOI: 10.1111/j.1365-2621.1962.tb00102.x View full text |Buy / Rent full text
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Abstract: SUMMARY Antibiotic activity in aged Liederkranz cheese was found to be produced by the aerobic microorganisms inhabiting its surface. Brevibacterium linens was the principal source of the antimicrobial agent(s). Yeast of the Candida type and, when present, some other microorganisms contributed minor antimicrobial activity. The antimicrobial agent(s) of aged Liederkranz cheese had the following properties: 1) dialysable through cellulose casing, 2) absorbed on Norit A at acid pH, 3) stable in acid and alkaline … Show more

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“…This observation suggested that the antibiotic occurring in aged cheese (Grecz et al, 1959a) may have accumulated in the liquid phase and prevented growth production of C. botulinum. Accumulation of the antibiotic in the liquid was in agreement with the high solubility of this antimicrobial agent in polar solvents, particularly in water (Grecz et al, 1962).…”
Section: Methodsmentioning
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“…This observation suggested that the antibiotic occurring in aged cheese (Grecz et al, 1959a) may have accumulated in the liquid phase and prevented growth production of C. botulinum. Accumulation of the antibiotic in the liquid was in agreement with the high solubility of this antimicrobial agent in polar solvents, particularly in water (Grecz et al, 1962).…”
Section: Methodsmentioning
“…Aged surfaceripened cheese, particularly when stored over 8 weeks at 2-4"C, may contain an antibiotic principle related to Brevibacterkm hens (Grecz et al, 1959a(Grecz et al, , 1962). Antibiotic activity in cheese was assayed as follows.…”
Section: Assay Of Antibiotic Actiritymentioning