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Appl Environ Microbiol. 1967 July; 15(4): 754-756
Copyright © 1967 American Society for Microbiology. All Rights Reserved.

Microbial Penicillinase in Soft Types of Cheese

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

Penicillinase activity was found in commercial samples of Limburger, Liederkranz, and Brick, as well as in Roquefort and Danish Blue cheeses. The numbers of penicillinase-producing bacteria in the cheese flora were estimated by use of the most probable numbers technique coupled with penicillinase determinations on the individual cultures. Although streptococci constituted the predominant flora in most of the samples, significant numbers of penicillinase-producing bacteria were also observed. Six of seven penicillinase-producing isolates that were studied in detail were micrococci; the other was an unidentified gram-positive, catalase-positive rod. The results suggest the widespread occurrence of penicillinase-forming micrococci on the surfaces of soft types of cheese.

¹ Present address: Department of Bacteriology, University of Wisconsin, Madison 53706.