Scholarlink

<p>Ripened cream, known for its mild acidity and characteristic buttery diacetyl aroma, traditionally involves mesophilic starters and serves as base for ghee and other dairy products. With growing consumer demand and limited availability of well characterized lactic cultures, development of efficient acid and diacetyl producing starter blends is essential for cream ripening. Due to this reason, developing efficient acid- and diacetyl-producing starter blends is essential. In this study, 26 mesophilic dairy cultures were evaluated for their suitability in cream-fermentation. PCR using <i>AlsS</i> gene-specific primers confirmed that most strains had the potential to produce diacetyl. Based on acid production, flavour, and fermentation performance, four efficient strains were selected: <i>Lactococcus lactis</i> ssp. <i>lactis</i> (NCDC912 and 284), <i>Lactococcus cremoris</i> NCDC907, and <i>Lactiplantibacillus plantarum</i> NCDC636. After cream fermentation, diacetyl levels were analyzed using HPLC. Proteolytic activity was observed in NCDC 912, 284, and 907, while none of the cultures showed lipolytic activity. Compatibility among the four cultures was confirmed using spot, streak, and slab assays. A blend of NCDC912 and 907 (1.5:0.5v/v) showed enhanced diacetyl production (0.34 ± 0.03&#xa0;mg/mL), confirmed by HS-GC. RAPD profiling showed the presence and genetic identity of both strains in the blend, indicating their potential for use in industrial cream ripening.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Formulation of fast-acidifying and diacetyl-producing mesophilic starter culture blend for ripened cream

  • 期刊论文

  • 发表日期：

    2026年2月11日

查看全文
  • Nishu Devi,
  • Reshab Majumder,
  • Manorama Kumari,
  • Pradip V. Behare

摘要

Ripened cream, known for its mild acidity and characteristic buttery diacetyl aroma, traditionally involves mesophilic starters and serves as base for ghee and other dairy products. With growing consumer demand and limited availability of well characterized lactic cultures, development of efficient acid and diacetyl producing starter blends is essential for cream ripening. Due to this reason, developing efficient acid- and diacetyl-producing starter blends is essential. In this study, 26 mesophilic dairy cultures were evaluated for their suitability in cream-fermentation. PCR using AlsS gene-specific primers confirmed that most strains had the potential to produce diacetyl. Based on acid production, flavour, and fermentation performance, four efficient strains were selected: Lactococcus lactis ssp. lactis (NCDC912 and 284), Lactococcus cremoris NCDC907, and Lactiplantibacillus plantarum NCDC636. After cream fermentation, diacetyl levels were analyzed using HPLC. Proteolytic activity was observed in NCDC 912, 284, and 907, while none of the cultures showed lipolytic activity. Compatibility among the four cultures was confirmed using spot, streak, and slab assays. A blend of NCDC912 and 907 (1.5:0.5v/v) showed enhanced diacetyl production (0.34 ± 0.03 mg/mL), confirmed by HS-GC. RAPD profiling showed the presence and genetic identity of both strains in the blend, indicating their potential for use in industrial cream ripening.