Buttermilk Manufacture Using a Combination of Direct Acidification and Citrate Fermentation by Leuconostoc cremoris

Walker, D.K.; Gilliland, S. E.

doi:10.3168/jds.s0022-0302(87)80253-9

Cited by 11 publications

(1 citation statement)

References 28 publications

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“…Growth of leuconostocs was also observed during fermented milk production carried out at 35 °C but it was characterized by a lower growth rate as compared to fermented milk production carried out at 30 °C. Moreover, at temperatures higher than 30 °C the growth of leuconostocs could be affected by the presence of lactococci that grew more rapidly than the leuconostocs, as observed by several authors who noted a change in the ratio of leuconostocs vs. lactococci occurring at temperatures higher than 30 °C [2,25].…”

Section: Cremorismentioning

confidence: 68%

Biochemical characteristics of fermented milk produced by mixed-cultures of lactic starters and bifidobacteria

Barona

Roy

Vuillemard

2000

Lait

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-Strains of bifidobacteria of human origin (Bifidobacterium bifidum, B. breve, B. infantis and B. longum) were inoculated simultaneously with mixed cultures of lactococci, citratefermenting lactococci and leuconostocs to determine their impact on biochemical characteristics of fermented dairy products. Fermentations were carried out under different conditions of temperature, milk protein concentration and ratio of acidifying/aromatic lactic acid bacteria. The survival or growth of bifidobacteria during production of fermented milk was not affected by the presence of lactic starters. On the other hand, the presence of bifidobacteria during the production of fermented milk did not influence the growth of total lactococci, citrate-fermenting lactococci and leuconostocs. The variation of the milk protein content did not modify the growth of bifidobacteria and mixed-cultures of lactic starters. However, the presence of bifidobacteria changed the final characteristic of the fermented milk. Residual lactose in fermented milks containing B. breve, B. bifidum and B. infantis was lower than that found in fermented milks without bifidobacteria and those containing B. longum. The fermented milks without bifidobacteria contained less acetaldehyde than those containing bifidobacteria whereas the concentration of diacetyl was less important in the presence of bifidobacteria. However, the ethanol concentration increased when bifidobacteria were used with mixed cultures of lactococci, citrate-fermenting lactococci and leuconostocs. A temperature of 35 °C seems to be desirable because it allows the growth of bifidobacteria without affecting in a drastic way the growth and activity of leuconostocs and other lactic starters.

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Section: Cremorismentioning

confidence: 68%

Biochemical characteristics of fermented milk produced by mixed-cultures of lactic starters and bifidobacteria

Barona

Roy

Vuillemard

2000

Lait

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Leuconostoc

Holzapfel

Björkroth

Dicks

2015

Bergey's Manual of Systematics of Archaea and Bacteria

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Leu.co.nos'toc. Gr. adj. leucus clear, light; N.L. neut. n. Nostoc algal generic name; N.L. neut. n. Leuconostoc colorless nostoc. Firmicutes / “Bacilli” / “Lactobacillales” / “Leuconostocaceae” / Leuconostoc The genus Leuconostoc comprises 10 species, with three subspecies for Leuconostoc mesenteroides . Leuconostoc paramesenteroides has been reclassified as Weissella paramesenteroides (Collins et al., 1 9 9 3) and Leuconostoc oenos has been assigned to the genus Oenococcus as Oenococcus oeni sp. nov. (Dicks et al., 1 9 9 5a). DNA G + C content ( mol %): 38–44 ( T m and Bd). Type species : Leuconostoc mesenteroides (Tsenkovskii 1 8 7 8) van Tieghem 1 8 7 8, 191 AL ( Ascococcus mesenteriodes Tsenkovskii 1 8 7 8, 159.).

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Genera Leuconostoc, Oenococcus and Weissella

Björkroth¹,

Holzapfel

2006

The Prokaryotes

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Buttermilk Manufacture Using a Combination of Direct Acidification and Citrate Fermentation by Leuconostoc cremoris

Cited by 11 publications

References 28 publications

Biochemical characteristics of fermented milk produced by mixed-cultures of lactic starters and bifidobacteria

Biochemical characteristics of fermented milk produced by mixed-cultures of lactic starters and bifidobacteria

Leuconostoc

Genera Leuconostoc, Oenococcus and Weissella

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