bactéries lactiques
- Domaines
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- alimentation contrôle de la qualité des aliments
- alimentation produit laitier
- Dernière mise à jour
Terme privilégié :
- bactéries lactiques n. f. pl.
Traductions
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anglais
Auteur : Office québécois de la langue française,Définition
Any of various bacteria chiefly of the genera "Lactobacillus" and "Streptococcus" that produce predominantly lactic fermentation on suitable media and some of which are used in the commercial production of lactic acid and as cheese and butter starters.
Note :
The bacteriology of dairy products would be comparatively simple if it were possible to divide the bacteria found in milk into two groups; one containing the organisms that are beneficial or desirable, and the other, those that are detrimental. Such a division is not practicable as the same organism may act differently under different conditions. In other words, certain bacteria may be useful in one product and yet be very undesirable in another. The bacteria that produce lactic acid by fermenting lactose illustrate this difference. Of special interest are the Streptococcus lactis group and some of the Lactobacilli. These organisms are not desirable in fresh milk because they cause the milk to sour. Their growth is essential in the preparation of buttermilk, cheese, and some other dairy products.
Terme :
- lactic acid bacteria