Food Biochemistry and Food Processing

597

Table 26.1.

Characteristics of Lactic Acid Bacteria Used in Cultured Dairy Products

Primary

Lactose

Temperature for Growth (°C)

Lactic Acid

Metabolic

Morphology

Fermentation

Minimum

Optimal

Maximum

Production

a

Products

Lactococcus lactis

Lc. lactis

ssp.

lactis

Cocci

Homofermentative

8–10

28–32

40

0.9

Lactate

Lc. lactis

ssp. Cocci

Homofermentative

8–10

22

37–39

0.9

Lactate

cremoris

Leuconostoc

Ln. mesenteroides

Cocci

Heterofermentative

4–10

20–25

37

tr

Lactate, diacetyl,

ssp.

cremoris

carbon dioxide

Ln. lactis

Cocci

Heterofermentative

4–10

20–25

37

0.8

Lactate, diacetyl,

carbon dioxide

Streptococcus

Streptococcus

Cocci

Homofermentative

20

40

50

0.9

Lactate,

thermophilus

acetaldehyde

Lactobacillus

Lb. delbrueckii

ssp.

Rods

Homofermentative

22

40–45

52

2.5

Lactate,

bulgaricus

acetaldehyde

Lb. helveticus

Rods

Homofermentative

20–22

42

54

2.5

Lactate

Lb. delbrueckii

ssp.

Rods

Homofermentative

18

40

50

1.2

Lactate

lactis

Lb. acidophilus

Rods

Homofermentative

20–22

37

45–48

1.0

Sources:

Walstra et al. 1999, Stanley 1998.

aPercent in milk in 24 hours at optimum temperature.