Fermented dairy milk product using diacetyl highly pruducing lactic acid bacteria isolated from food products in Hokkaido

Abstract

　Some lactic acid bacteria (LAB) produce diacetyl, which is a major flavor compound in many fermented dairy products. A total of 368 LAB strains of our collection were screened and some high diacetyl producing LAB strains were isolated among 52 citrate utilizing LAB strains. Lactobacillus paracasei #003 strain which accumulated 11.43 μg/mL of diacetyl in cultured 10% (w/v) skim milk medium was selected. Test productions of cream cheese and fermented butter were performed using #003 as an adjunct LAB starter. In the products, diacetyl was accumulated 1.48 and 1.30 μg/g, respectively, and were considerably higher than those of no adjunct starter. Comparative sensory evaluation of those test products and those of no adjunct starter on aroma intension indicated statistically significant differences.