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Article

New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.

International journal of food microbiology - 1 Jan 2013

Passerini Delphine, Laroute Valérie, Coddeville Michèle, Le Bourgeois Pascal, Loubière Pascal, Ritzenthaler Paul, Cocaign-Bousquet Muriel, Daveran-Mingot Marie-Line

Abstract excerpt

Lactococcus lactis subsp. lactis biovar diacetylactis strains are used in the dairy industry for generating acetoin and notably diacetyl which imparts a high level of buttery flavor notes. A collection of domesticated and environmental strains was screened for the production of diacetyl or acetoin (D/A), and citrate fermentation. Unexpectedly, both domesticated and environmental strains produced D/A. Domesticated...

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PMID: 23290242
DOI: 10.1016/j.ijfoodmicro.2012.10.023

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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