Les Leuconostocs. Propriétés : leur rôle en technologie laitière

Devoyod, J. J.; Françoise, Poullain,

doi:10.1051/lait:1988317

Cited by 41 publications

(24 citation statements)

References 89 publications

(3 reference statements)

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“…This level has to be compared to the levels of lactobacilli (mesophile, 12% and thermophile, 14%) and enterococci (17%). These results confirm previous data indicating the presence of Leuconostoc in the majority of raw milk French cheeses, and other European cheeses (Devoyod & Poullain, 1988).…”

Section: Presence In Dairy Productssupporting

confidence: 92%

“…From this natural habitat, they can easily propagate in various niches including plant materials such as vegetables and silage (Ennahar et al, 2003) and fermentation food products from various raw materials (Table 1). Their presence in milk and consequently in dairy products, is due to contamination during milking and (or) manufacturing, enhanced by their peculiarity of surviving for a long time on material surfaces such as wooden ''gerle'' and other moulds (Devoyod & Poullain, 1988) or through the pasteuriser (Martley & Crow, 1993).…”

Section: Presence In Various Nichesmentioning

confidence: 99%

“…Devoyod and Poullain (1988) reported the stimulatory action of enterococci and yeasts on Leuconostoc growth and gas production through the production of amino acids and peptides from the degradation of caseins.…”

Section: Growth and Metabolism Of Leuconostoc In Mixed Strain Culturesmentioning

confidence: 99%

“…This review will synthesize data concerning Leuconostoc species, which play a role in the dairy field, excluding in particular information relative to Oenococcus oeni and Weissella paramesenteroides. Main comprehensive reviews dealing with Leuconostoc were either ancient (Devoyod & Poullain, 1988) or partial with emphasis on taxonomy (Thunell, 1995), metabolism (Cogan & Jordan, 1994), biotechnology (Dessart & Steenson, 1995), bacteriocins (Stiles, 1994) or dairy technology (Vedamuthu, 1994) or are included in extensive review on LAB (Stiles & Holzapfel, 1997;McSweeney & Sousa, 2000;Carr, Chill, & Maida, 2002) or in a book chapter (Bjorkroth & Holzapfel, 2003). To avoid extensive list of references, those cited in these reviews or in original articles are omitted and the readers might refer to references given herein.…”

Section: Introductionmentioning

confidence: 99%

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Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Hemme

Foucaud-Scheunemann

2004

International Dairy Journal

262

186

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Section: Presence In Dairy Productssupporting

confidence: 92%

Section: Presence In Various Nichesmentioning

confidence: 99%

Section: Growth and Metabolism Of Leuconostoc In Mixed Strain Culturesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Hemme

Foucaud-Scheunemann

2004

International Dairy Journal

262

186

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“…Leur population de l'ordre de 8 Log cfu . g -1 dans le fromage Bastelicaccia d'hiver est similaire à celle du Crottin de Chavignol [15]. Par leur population élevée et la capacité de certaines espèces à fermenter le citrate en produits d'arôme comme le diacétyle, les leuconostocs pourraient intervenir dans le développement des caractéristiques organoleptiques du Bastelicaccia.…”

Section: Discussionunclassified

Caractérisation du fromage Bastelicaccia

Casalta

Noël

Bars

et al. 2001

Lait

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-Characterization of Bastelicaccia cheese. The cheesemaking parameters and the microbiological, physico-chemical and rheological properties of Bastelicaccia, a soft cheese produced in Corsica, were studied in order to characterize the product. The work was carried out during winter and spring, on 4 farms, two of which transforming goat milk and the two others ewe milk. Bacterial counts revealed that lactococci and leuconostocs (about 8 Log ufc . g -1 ) were dominant in the cheese microflora while enterococci were less numerous (about 5 Log ufc . g -1 ). Cheeses made in winter were significantly different (p < 0.05) (lower dry matter, lower level of lipolysis, higher level of proteolysis, lower firmness) from cheeses made in spring. The variability in cheesemaking conditions, depending on farmhouse producers, resulted in cheeses with significantly different (p < 0.05) physico-chemical and rheological properties. This characterization of Bastelicaccia cheese provides data basis for physico-chemical, microbial and rheological properties in order to develop quality management of the cheese production in the small-scale traditional units. ewe / goat / milk / cheeseRésumé -Les paramètres de fabrication et les caractéristiques microbiologiques, physico-chimiques et rhéologiques du Bastelicaccia, fromage à pâte molle de Corse, ont été étudiés dans le but de caractériser le produit. Le travail a été réalisé chez 4 producteurs fromagers fermiers, deux transformant du lait de chèvre et deux du lait de brebis, en hiver et au printemps. Les dénombrements réalisés montrent que les lactocoques et les leuconostocs sont dominants dans la microflore du fromage (de l'ordre de 8 Log ufc . g -1 ), les entérocoques étant présents à un niveau nettement inférieur (environ 5 Log ufc . g -1 ). Le fromage d'hiver présente des caractéristiques significativement différentes (p < 0,05) (moins sec, moins lipolysé, plus protéolysé et moins ferme) de celles du fromage de printemps. La variabilité des conditions de fabrication observée d'un producteur à l'autre conduit à des fromages ayant des caractéristiques physico-chimiques et rhéologiques significativement différentes (p < 0,05). La caractérisation du Bastelicaccia fournit un référentiel sur les propriétés physico-chimiques, microbiologiques et rhéologiques du fromage, dans la perspective d'une gestion de la qualité de cette production fromagère traditionnelle.brebis / chèvre / lait / fromage

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