A comparison of media for counting and isolating the bacteria from Cheddar cheese

Abstract

SummaryIn an endeavour to find an ideal medium for the isolation of the bacteria from Cheddar cheese 10 media were compared. The initial criterion was of ability to yield maximal counts with each of 23 representatives of species common in Cheddar cheese. Subsequently the more promising media were compared for ability to give the highest counts for cheese emulsions without obvious distortion of the proportions of the various species present.Since no one medium gave maximal counts with all strains, two complementary media of quite different composition are suggested for the bacteriological examination of cheese.