Green Flavor Defect in Lactic Starter Cultures

Lindsay, R.C.; Day, E.A.; Sandine, W. E.

doi:10.3168/jds.s0022-0302(65)88352-7

Cited by 83 publications

(41 citation statements)

References 6 publications

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“…cremoris. This bacterium converts acetaldehyde to diacetyl, thus reducing the "green" or yogurt-like flavor (Lindsey & Day, 1965). A diacetyl to acetaldehyde ratio of 4:1 is desirable, whereas the green flavor is present when the ratio is 3:1 or less.…”

Section: Prevention Of Spoilage In Cultured Dairy Productsmentioning

confidence: 99%

Microbiological Spoilage of Dairy Products

Ledenbach

Marshall

2009

Compendium of the Microbiological Spoilage of Foods and Beverages

139

114

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Section: Prevention Of Spoilage In Cultured Dairy Productsmentioning

confidence: 99%

Microbiological Spoilage of Dairy Products

Ledenbach

Marshall

2009

Compendium of the Microbiological Spoilage of Foods and Beverages

139

114

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“…diacetylactis strains usually show high activity of diacetyl reductase and after prolongation of the cultivation time the concentration of diacetyl quickly decreases (Libudzisz & Galewska, 1991). To obtain desirable organoleptic properties of buttermilk the required proportions of diacetyl and acetaldehyde are 4: 1 (Lindsay et al, 1965).…”

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%

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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Green Flavor Defect in Lactic Starter Cultures

Cited by 83 publications

References 6 publications

Microbiological Spoilage of Dairy Products

Microbiological Spoilage of Dairy Products

Fermented milks

Acetaldehyde metabolism by wine lactic acid bacteria

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