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S Xylosus

Printed From: Dairy Science and Food Technology
Category: Cheese quality
Forum Name: Cheese quality
Forum Description: Topics retaing to the quality of cheese
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=165
Printed Date: 24 Feb 2024 at 5:11pm
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Topic: S Xylosus
Posted By: Guests
Subject: S Xylosus
Date Posted: 23 Mar 2010 at 8:58pm
I have come across a strain of S Xylosus (non pathogenic) which is causing some intermittent discolouration in Emmental Cheese. Anyone ever have this experience? If so any suggestions?



Replies:
Posted By: Guests
Date Posted: 23 Mar 2010 at 8:58pm
Tim

This organism has been used as a surface ripening 'starter' in some cheeses. Fair amount of info avialable, hopefully others may comment. In meantime please see:
http://www.cns.fr/externe/English/Projets/Projet_NN/organisme_NN.html - http://www.cns.fr/externe/English/Projets/Projet_NN/organisme_NN.html


Posted By: Guests
Date Posted: 23 Mar 2010 at 8:58pm
Tim

There are one or two forum users that are fairly familiar with this problem and I will try to contact them over the next few days if they do not post.

I am familiar with the organism and it is not one that you want to have in your cheesemaking environment!

It is fairly insensitive to salt, tolerant of normal cheese pH values, it is also an anaerobe and pigmented.

Since the organism is commonly found on hands hygiene control will probably have to feature strongly in its eradication.

Because it is pigmented and fairly robust it is relatively easy to enumerate and 'follow' in plants.

Some strains will not grow below 12C so temperature control MAY be useful.



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