Year: 2024
Type: article
Abstract: Leuconostoc bacteria are known to possess gas-forming properties. This research featured microorganisms from the experimental biofactory at the Federal Scientific Center for Food Systems, Uglich. The samples were subjected to optimal and minimal temperatures in nutrient media with different sodium citrate contents. The intensity of gas formation depended on the leuconostoc strain, as well as on the temperature conditions and citrate content. The gas-forming properties of leuconostocs proved to be an important variable for selecting proper bacterial starters during the production of low-temperature cheeses and cottage cheese.
Source: Cheesemaking and buttermaking
Authors: Irina Kucherenko, Elena Kuraeva, Anna Duganova
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4405266445