Differential viable count of mixed starter cultures of lactic acid bacteria in doughs by using modified Chalmers medium |
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| Authors: | Pepe O Villani F Coppola S |
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| Affiliation: | Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Portici, Italy. olipepe@cds.unina.it |
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| Abstract: | The modified Chalmers medium appeared as quite suitable for counting a mixed population consisting of different species of lactic acid bacteria used as starter in breadmaking. Selected strains of Lactobacillus plantarum, Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus sanfranciscensis, Enterococcus faecalis together with Saccharomyces cerevisiae could be easily differentiated and counted with an acceptable recovery in comparison with reference media. |
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