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  2. Lactococcus lactis - Wikipedia

    en.wikipedia.org/wiki/Lactococcus_lactis

    Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, [1] but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. [2]

  3. Lactococcus - Wikipedia

    en.wikipedia.org/wiki/Lactococcus

    They can be used in single-strain starter cultures, or in mixed-strain cultures with other lactic acid bacteria such as Lactobacillus and Streptococcus. Special interest is placed on the study of L. lactis subsp. lactis and L. lactis subsp. cremoris, as they are the strains used as starter cultures in industrial dairy fermentations. [5]

  4. Leuconostoc mesenteroides - Wikipedia

    en.wikipedia.org/wiki/Leuconostoc_mesenteroides

    The bacteria is included in dairy starter cultures since they are able to produce metabolites needed for dairy production. These metabolites include diacetyl and CO₂ from citric acid. Diacetyl is important for dairy because it is the main source of aroma and flavor in many different dairy products, like buttermilk, butter, and different ...

  5. List of microorganisms used in food and beverage preparation

    en.wikipedia.org/wiki/List_of_microorganisms...

    dairy kefir [2] Zymomonas mobilis: bacterium: liquor palm wine [2] Zymomonas mobilis: bacterium: liquor pulque [2] See also. Fermentation (food) Food microbiology ...

  6. Lactobacillus delbrueckii subsp. bulgaricus - Wikipedia

    en.wikipedia.org/wiki/Lactobacillus_delbrueckii...

    Using Lactobacillus as starter cultures for the dairy industry depends on the number of viable and active cells. Currently, the preferred method to preserve the bacterial cells is through freeze-drying, however this also results in some strains being killed.

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  8. Sour cream - Wikipedia

    en.wikipedia.org/wiki/Sour_cream

    After pasteurization, the mixture is cooled down to a temperature of 20˚C, an ideal temperature for mesophilic inoculation. It is then inoculated with 1–2% active starter culture. The starter culture initiates the fermentation process by enabling the homogenized cream to reach a pH of 4.5 to 4.8. Lactic acid bacteria (LAB) ferment lactose to ...

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