Les levains lactiques mésophiles. Une revue

Abstract

Several important aspects of mesophilic starter cultures are reviewed. Single-strain, multiple-strain and the different types of mixed-strain starters are discussed and simple tests to distinguish the different bacteria present in such cultures are given. The importance of nitrogen and lactose metabolism in growth of starter cultures in milk is briefly treated as is the control of glycolysis. Citrate metabolism and the production of diacetyl and acetoin are considered in some depth. Inhibition of starters by bacteriophage, the role of lysogeny as the major source of bacteriophage in the factory environment and the practical production of starters in the cheese factory are also considered.