Effects of acridine orange on improving starter strains in quality cheese preparation

Abstract

The lactic starter cultures generally influence the body, texture and flavour of the cheddar cheese during ripening. Use of curing agents is one of the methods used for strain improvement. Lactococcus lactis S1-R was treated with acridine orange at different concentrations (2 to 10 ?g ml-1) by growing in modified MRS-broth (suitably modified for the growth of Lactococci) at different periods of 7, 24, 48 h incubated at 30°C. Among the acridine orange treated cultures of L. lactis S1-R AO-1 (treated with 4 ?g ml-1 for 24 h) had produced good quality cheese with better characters of last ripening, flavour and taste. © Global Science Publications.