Influence of Acetaldehyde on Growth and Acetoin Production by

Collins, E. B.; Speckman, R. A.

doi:10.3168/jds.s0022-0302(74)85084-8

Cited by 24 publications

(14 citation statements)

References 17 publications

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“…Another compound responsible for contributing to better development of leuconostoc strains is acetaldehyde (Collins & Speckman, 1974). A mutualistic example of the coexistence of mesophilic lactococci is given by Dahiya & Speck (1963), who found them in the mixed cultures of Le.…”

Section: Type I Fermented Milksmentioning

confidence: 99%

Fermented milks

Oberman¹,

Libudzisz²

1998

Microbiology of Fermented Foods

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Section: Type I Fermented Milksmentioning

confidence: 99%

Fermented milks

Oberman¹,

Libudzisz²

1998

Microbiology of Fermented Foods

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“…It has been suggested that acetaldehyde is reduced to ethanol and thus acts as a hydrogen acceptor in the regeneration of NAD, necessary for sugar fermentation. This alternative NAD regeneration could lead to the production of extra ATP and thus increase growth of bacteria [14,15].…”

Section: Introductionmentioning

confidence: 99%

“…cremoris) are able to metabolize acetaldehyde, producing ethanol and acetic acid as ¢nal products [12,13]. At low levels of acetaldehyde ( 6 100 mg l 31 ), growth of dairy LAB was stimulated while at high levels ( s 100 mg l 31 ) growth was inhibited [14]. It has been suggested that acetaldehyde is reduced to ethanol and thus acts as a hydrogen acceptor in the regeneration of NAD, necessary for sugar fermentation.…”

Section: Introductionmentioning

confidence: 99%

Acetaldehyde metabolism by wine lactic acid bacteria

Osborne¹

2000

FEMS Microbiology Letters

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Acetaldehyde is a volatile flavor compound present in many fermented foods and is important in the production of red and white wines. Nine strains of the genera Lactobacillus and Oenococcus were able to metabolize acetaldehyde in a resting cell system, whereas two Pediococcus strains were not. Acetic acid and ethanol were produced from its degradation. A Lactobacillus and an Oenococcus were able to degrade SO 2 -bound acetaldehyde, as well. A coincubation of resting cells of Saccharomyces bayanus Premie ©re Cuvëe and Oenococcus oeni Lo111 showed that strain Lo111 metabolized acetaldehyde produced by the yeast. The ability of malolactic bacteria to degrade free and SO 2 -bound acetaldehyde has implications for sensory and color qualities and the use of SO 2 in wine. ß

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“…However, certain strains produce diacetyl and acetoin from citrate and contribute to the typical flavour and taste of many food and especially dairy products. These strains are frequently used as starter cultures for buttermilk, butter, cream cheese, and cheese (Sandine and Elliker, 1970;Collins and Speckman, 1974;Garvie, 1984;Sozzi and Pirovano, 1993).…”

Section: Practical Importancementioning

confidence: 99%