Effect of Oxidation-Reduction Potential on Growth of Lactic Acid Bacteria

Principal Investigator:

Dr. Jeff Broadbent, Utah State University


Carl Brothersen, Utah State University

Project Summary:

All bacterial-ripened cheeses contain nonstarter lactic acid bacteria (NSLAB) that enter cheese through milk or processing equipment and grow to high numbers during ripening. NSLAB can have a significant effect on flavor development, but little is known about factors that influence the growth and composition of the nonstarter biota. As a result, the types and numbers of NSLAB in cheese, and their impact on flavor, is still largely a matter of chance. This project will define influence of oxidation-reduction potential on growth of NSLAB and determine whether this property is a key factor in strain dominance.


Broadbent, J. R., C. Brotherson, C. J. Oberg, and M. E. Johnson. 2002. Cheese micro-ecology and the influence of adjunct/wash techniques. Aust. J. Dairy Technol. 57:137-142.



Published Abstract:



Broadbent, J. R., and J. L. Steele.  Recent developments in cheese flavor and functionality.  Invited oral presentation for Chr. Hansen, Inc., March 19, Copenhagen, Denmark.

Broadbent, J.R. 2002. Cheese micro-ecology and use of adjunct/wash techniques. Invited keynote presentation for Cheese Science 2002 symposium, sponsored by the Dairy Industry Association of Australia. July 10-12, Melbourne, Australia.