Low-Temperature Activity of Lactic Streptococci Isolated from Cultured Buttermilk

Abstract

Psychrotrophic and mesophilic lactic streptococci were isolated from commercial cultured buttermilk to determine their potential effect on the quality of this product. These isolates consisted primarily of Streptococcus lactis subsp. diacetylactis, with S. lactis, Streptococcus cremoris, and Leuconostoc spp. also being present. Psychrotrophic isolates of S. lactis subsp. diacetylactis were compared to mesophilic isolates in regard to their ability to grow and reduce diacetyl in acidified milk (pH 4.7) incubated at 7°C. There was no significant difference detected in the ability of the two groups to reduce diacetyl (P<.05). The mesophilic isolates grew more rapidly in acidified refrigerated milk than did the psychrotrophs, indicating that the psychrotrophic isolates were more acid sensitive. The psychrotrophic isolates exhibited generation times of 9 to 11 h when grown in skim milk (pH 6.7) at 7°C. Both psychrotrophic and mesophilic strains of S. lactis subsp. diacetylactis could rapidly reduce diacetyl in refrigerated acidified milk. The results of this study suggest that procedures for selection of starter cultures for buttermilk manufacture should be improved.