The production of mixed cultures containing strains of Lactacoccus lactis,Leuconostoc cremoris and Lactobacillus rhamnosus, on commercial starter media

Mixed starters containing Lactococcus lactis, Leuconostoc cremoris and Lact obacillus rhamnosus strains were produced on commercial starter media (MB C omplete, Thermolac, Marlac), as well as on milk. With the exception of Marl ac, the starters were cultured under pH control, The effect of media and in cubation temperature (22 or 32 degreesC) on population ratios, on specific acidifying activities (SAA) of the cultures as well as on their ability to produce aroma compounds in milk was studied. The starters had higher conten ts in lactobacilli when they were produced at 32 degreesC, whereas a tenden cy to obtain higher Leuconostoc populations was observed at 22 degreesC, Wi th respect to the lactococci, there was a significant interaction between t emperature and growth medium for both strains. Thus, Le. cremoris T2 reache d higher populations at 32 degreesC if grown in MB complete and Thermolac, whereas in Marlac and skim milk, viable counts were higher at 22 degreesC. The lactococci represented 50% of the total population of the culture at th e beginning of the incubation, but they composed between 80% and 99% of the total population following fermentation. The best medium for growth of Leu conostoc was milk, but populations of only 10(8) Cfu/ml were reached. The l actobacilli did not grow well in MB Complete, and their development was bes t in the low-phosphate Marlac medium. The cultures grown on Marlac had the highest SAA values, whereas those grown on MB complete had the lowest. Over all, more ethanol and diacetyl were detected in the fermented milks when th e starters used to inoculate them were produced at 22 degreesC.