Abstract
The diacetyl-to-acetaldehyde ratio was found to be approximately 4:1 in desirably flavored mixed-strain butter cultures. When the ratio of the two compounds was lower than 3:1, a green flavor was observed. Acetaldehyde utilization at 21C by Leuconostoc citrovorum 91404 was very rapid in both acidified (pH 4.5) and nonacidified (pH 6.5) milk cultures. The addition of 5ppm of acetaldehyde to nonacidified milk media prior to inoculation greatly enhanced growth of L. citrovorum 91404 during incubation at 21C. A proposed mechanism of acetaldehyde utilization and its effect on associative growth in mixed-strain butter cultures is discussed. Combinations of single-strain organisms demonstrated that the green flavor defect can result from excess numbers of Streptococcus lactis or Streptococcus diacetilactis in relation to the L. citrovorum population.
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