Abstract: A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents.

Abstract: A method for cheese ripening using a primary starter culture and an attenuated starter culture, wherein the attenuated starter culture is treated with a surface active agent, such as SDS, which substantially kills all of the attenuated starter culture cells, but maintain their enzyme activity, and accelerate cheese ripening without compromising flavor.

Abstract: A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents.

Abstract: A method for accelerated cheese ripening using a primary starter culture and an attenuated bacterial starter culture, the attenuated bacterial starter culture is treated with surface active agents.

Abstract: Polysaccharides, such as xanthan gum, are produced by culturing microorganisms, e.g. of the Xanthomonas genus, in a two stage process. In the first stage, growth of the microorganism is favored, e.g. by using a predetermined quantity of a carbon-containing nutrient which does not support biosynthesis of the polysaccharide. In the second stage, the conditions are such that biosynthesis of the polysaccharide takes place with substantially no growth of the microorganism, e.g. by adding carbohydrate in the absence of nutrient required for polysaccharide growth.By this process, the requirement for oxygen is greatly reduced at the time when the culture medium has its highest viscosity, thereby minimizing problems of low oxygen transfer capability in viscous media.