Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis

Galina Sviridenko; Olga Shukhalova; Denis Mamykin

doi:10.21603/1019-8946-2023-6-18

UDC

DEVELOPMENT AND ACID FORMATION OF LACTOCOCCI AT TECHNICALLY SIGNIFICANT TEMPERATURES: COMPARATIVE ANALYSIS Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis

АА Аа

Published in Dairy industry · Pages 71–76 · Rubric: Research Article

DOI: https://doi.org/10.21603/1019-8946-2023-6-18

Received: 04.09.2023 Accepted: 01.12.2023 Published: 25.12.2023 Language of publication: RUS

Authors

Galina Sviridenko

Olga Shukhalova

SPIN

Denis Mamykin

SPIN

Galina Sviridenko

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Olga Shukhalova

All-Russian Scientific Research Institute of Butter- and Cheesemaking, Branch of V.M. Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

SPIN

Denis Mamykin

All-Russian Scientific Research Institute of Butter- and Cheesemaking, Branch of V.M. Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

SPIN

ABSTRACT

Mesophilic lactococci strains of Lactococcus lactis subsp. lactis and Lactococcus cremoris are part of many fermented dairy products, including cheeses. As a rule, they serve as the main acid agents in bacterial starter cultures. Throughout all technological stages of cheese production, these microorganisms encounter various factors that affect their growth and metabolism. Despite its widespread industrial use and accumulated scientific knowledge, the question still remains of how lactococci behave during production. This article provides a comparative assessment of temperature-related development processes and acid formation in lactococci Lactococcus lactis subsp. lactis and Lactococcus cremoris. The strains showed no differences in culture development rate or acid-forming activity under optimal thermostating conditions during the deep liquidphase cultivation in milk. These variables were measured by the increase in titratable acidity (°T) and the decrease in active acidity (pH). The lactococci developed and metabolized carbohydrates at (10 ± 1) °C, which allowed for acid formation processes during the cheese ripening stage. Both strains showed significant psychrotrophy. Their development and metabolism were interrupted at (4 ± 1) °C, which made it possible to avoid the risk of reducing the storage capacity of fermented dairy products under the effect of lactococci starter. The greatest risks of using Lactococcus cremoris starter cultures were associated with their low thermal stability, which made the strains sensitive to temperatures above (40 ± 1) °C.

KEYWORDS

bacterial starter cultures, lactic acid microorganisms, lactococci, acid forming activity, technically significant temperatures

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Editor-in-Chief, editorial board chair

GOST

Sviridenko G. M., Shukhalova O. M., Mamykin D. S. Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis // . 2023. pp. 71-76. DOI: https://doi.org/10.21603/1019-8946-2023-6-18. (Date of access 19.08.2026).

MLA

Galina Sviridenko, Shukhalova O. M., Mamykin D. S.. "Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis." (2023): 71-76. DOI: https://doi.org/10.21603/1019-8946-2023-6-18.

APA

Sviridenko G. M., Shukhalova O. M., Mamykin D. S. (2023). Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis. , 71-76. https://doi.org/10.21603/1019-8946-2023-6-18

Chicago

Galina Sviridenko, Shukhalova O. M., Mamykin D. S.. "Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis." , no. (2023): 71-76. https://doi.org/10.21603/1019-8946-2023-6-18.

WIKI

{{cite journal | author = Sviridenko G. M., Shukhalova O. M., Mamykin D. S. | title = Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis | journal = | year = 2023 | pages = 71-76 | doi = 10.21603/1019-8946-2023-6-18 }}

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DEVELOPMENT AND ACID FORMATION OF LACTOCOCCI AT TECHNICALLY SIGNIFICANT TEMPERATURES: COMPARATIVE ANALYSIS Development and Acid Formation of Lactococci at Technically Significant Temperatures: Comparative Analysis

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