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Citrate utilization in milk by Leuconostoc cremoris and Streptococcus diacetilactis

Published online by Cambridge University Press:  01 June 2009

T. M. Cogan
T. M. Cogan
Affiliation:
National Dairying Research Centre, The Agricultural Institute, Fermoy, Co. Cork, Irish Republic
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Summary

Citrate utilization and diacetyl, acetoin and acetaldehyde production by 2 strains each of Leuconostoc cremoris and Streptococcus diacetilactis in milk were studied. With the leuconostoc bacteria no growth and little citrate utilization occurred unless a stimulant (yeast extract) was present, when complete utilization of citrate without concomitant production of diacetyl or acetoin was obtained. The addition of Mn2+ stimulated growth and citrate utilization in the presence of yeast extract. Addition of citric acid after 65-h growth resulted in diacetyl and acetoin production. Destruction of diacetyl and acetoin occurred when the citric acid level fell to c. 1000 and 600 μg/g in the case of Leuc. cremoris FR8-1 and CAF1, respectively. Only strain FR8-1 produced acetaldehyde. In contrast, Str. diacetilactis produced diacetyl, acetoin and acetaldehyde concomitant with citrate utilization.

Type
Research Article
Information
Journal of Dairy Research , Volume 42 , Issue 1 , February 1975 , pp. 139 - 146
Copyright
Copyright © Proprietors of Journal of Dairy Research 1975

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