Leuconostoc spp. is often regarded as the flavor producer, responsible for the production of
acetoin and diacetyl in dairy cheese. In this study, we investigate seven plant-derived …

Selected Leuconostoc strains are required as aroma producers in dairy starters. In this work,
42 Leuconostoc isolates from different raw milk traditional cheeses made without the …

Some species of Leuconostoc are very important for fermented dairy products, as they
contribute to the organoleptic characteristics of butter and cream, and also contribute to the …

The genus Leuconostoc is a member of the lactic acid bacteria (LAB) that has been less
studied than others such as Lactococcus and Lactobacillus, although specific properties are …

The technological abilities of eleven wild Leuconostoc strains isolated from artisanal
Afuega'l Pitu cheese, a homemade acid-coagulated cheese from raw milk from Asturias …

Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly
Lactococcus lactis subspecies and 1–10% Leuconostoc spp. The composition of the …

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods -
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In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures
was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains …

Leuconostocs are a relatively inert group of bacteria found on plants that gain entrance into
milk via plant material in the dairy environs. In milk, leuconostocs grow associatively with …

Wild lactococci possess enhanced metabolic capabilities in comparison to industrial dairy
strains, including increased amino acid-converting enzyme activities. A bank of Lactococcus …