Microbial Penicillinase in Soft Types of Cheese

Penicillinase activity was found in commercial samples of Limburger, Liederkranz, and Brick, as well as in Roquefort and Danish Blue cheeses. The numbers of penicillinase-producing bacteria in the cheese flora were estimated by use of the most probable numbers technique coupled with penicillinase determinations on the individual cultures. Although streptococci constituted the predominant flora in most of the samples, significant numbers of penicillinase-producing bacteria were also observed. Six of seven penicillinase-producing isolates that were studied in detail were micrococci; the other was an unidentified gram-positive, catalase-positive rod. The results suggest the widespread occurrence of penicillinase-forming micrococci on the surfaces of soft types of cheese.