1974
DOI: 10.1099/00207713-24-3-346
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Lactobacillus maltaromicus, a New Species Producing a Malty Aroma

Abstract: The characterization of several isolates of a new lactic acid bacterium which produces a malty aroma is presented. Strains MXSR, MXSS, 6748, and 6283 were asporogenous, catalase-negative, gram-positive, aciduric rods of varying length which did not reduce nitrate. The above strains also formed L(+)-lactic acid, produced 0.3 to 0.4% acidity in sterile milk, and grew at 7, IS, 25, and 32 C but not at 45 C . In addition, all strains produced limited amounts of CO2 from gluconate, did not produce COZ from glucose,… Show more

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Cited by 68 publications
(35 citation statements)
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“…L. vaccinostercus is clearly distinguished by its fermentation pattern and heterofermentative production of DL-lactic acid. L. maltaromicus produces L-( +)-lactic acid and is characterized by the production of volatile aldehydes, which give a malty aroma in milk and TSB (31). L .…”
Section: Discussionmentioning
confidence: 99%
“…L. vaccinostercus is clearly distinguished by its fermentation pattern and heterofermentative production of DL-lactic acid. L. maltaromicus produces L-( +)-lactic acid and is characterized by the production of volatile aldehydes, which give a malty aroma in milk and TSB (31). L .…”
Section: Discussionmentioning
confidence: 99%
“…There is evidence that the amino acids released from casein via the action of proteolytic enzymes are converted to aldehydes, alcohols, fatty acids, esters, and thiols (6,25,26,33). Moreover, it is believed that many amino acids also serve as precursors for the production of volatile compounds that have a significant influence on cheese flavor development (33).…”
mentioning
confidence: 99%
“…The cheeses known to contain C. maltaromaticum are Pérail, Brique de Jussac, Picodon, Petit Munster, Epoisse, Brie, Camembert, and Petit Livarot (8,9). The presence of this bacterium has been associated with the development of malty flavors in milk (11) and cheese (12) and thus contributes to aroma production during the ripening process. Since C. maltaromaticum is generally recognized as safe in the United States (13) and is on the list of microorganisms with technological beneficial use (14), it could be used as an adjunct culture in the dairy industry.…”
mentioning
confidence: 99%
“…Since C. maltaromaticum is generally recognized as safe in the United States (13) and is on the list of microorganisms with technological beneficial use (14), it could be used as an adjunct culture in the dairy industry. However, since it was discovered relatively lately in 1974 as Lactoba-cillus maltaromicus (11) and subsequently reclassified as C. maltaromaticum in 2003 (15), this bacterium is still not used as a commercial nonstarter LAB. This makes C. maltaromaticum an interesting model to use to study the population structure of LAB in cheeses prior industrial utilization.…”
mentioning
confidence: 99%