Microorganisms and characteristics of laban

Journal of Dairy Science
A A Baroudi, E B Collins

Abstract

Laban had a titratable acidity of about 1.0%, a pH of 4.25, an ethanol content of 1.25%, and contained 4.2 mug acetaldehyde and 34 mug acetoin/ml. There was no diacetyl. Five microorganisms, classified as Streptococcus thermophilus, Lactobacillus acidophilus, Leuconostoc lactis, Kluyveromyces fragilis, and Saccharomyces cerevisiae, were responsible for the fermentation. Streptococcus thermophilus and L. acidophilus were responsible for acid production with S. thermophilus producing acid more rapidly. Most of the acetaldehyde was produced by K. fragilis, little ethanol was found in absence of S. cerevisiae, and the acetoin was producted by S. thermophilus.

References

Jan 1, 1968·Analytical Biochemistry·R A Speckman, E B Collins
Jun 1, 1965·Journal of Dairy Science·R C LINDSAY, E A DAY

Citations

Nov 1, 1987·The Journal of Dairy Research·V M Marshall

Related Concepts

Dairy Products
Endomycopsis
Fermentation
Hydrogen-Ion Concentration
Lactobacillus amylovorus
Leuconostoc
Saccharomyces cerevisiae
Streptococcus

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