Isolation of lactococcus lactis ssp. cremoris LRCC5306 and optimization of diacetyl production conditions for manufacturing sour cream

Yunsik Kim, Seokmin Yoon, Hyejung Shin, Miyoun Jo, Sunmin Lee, Sae Hun Kim

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)


The sensory properties and flavor of sour cream are important factors that influence consumer acceptability. The present study aimed to isolate lactic acid bacteria with excellent diacetyl production ability and to optimize the fermentation conditions for sour cream manufacture. Lactococcus lactis ssp. cremoris was isolated as a lactic acid bacterium derived from raw milk. This strain showed the greatest diacetyl production among other strains and was named LRCC5306. Various culture conditions were optimized to improve the diacetyl production of LRCC5306. The highest diacetyl production was found to be at 105.04±2.06 mg/L, when 0.2% citric acid and 0.001% Fe2+ were added and cultured at 20℃ for 15 h. Based on the optimal cultivation conditions, sour cream was manufactured using LRCC5306, with a viable count of 1.04×108 CFU/g and a diacetyl concentration of 106.56±1.53 mg/g. The electronic tongue system was used to compare the sensory properties of the sour cream; the fermented product exhibited sweetness and saltiness which was similar to that of an imported commercial product, but with slightly reduced bitterness and a significantly greater degree of sour taste. Therefore, our study shows that if cream is fermented using the LRCC5306, it is possible to produce sour cream with greatly improved sensory attractiveness, resulting in increased acceptance by consumers. Since this sour cream has a higher viable count of lactic acid bacteria, it is also anticipated that it will have a better probiotic effect.

Original languageEnglish
Pages (from-to)373-385
Number of pages13
JournalFood Science of Animal Resources
Issue number3
Publication statusPublished - 2021 May

Bibliographical note

Funding Information:
This work was supported by Lotte Foods and Korea University.

Publisher Copyright:
© Korean Society for Food Science of Animal Resources. This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


  • Diacetyl
  • Lactococcus lactis cremoris
  • Process optimization
  • Sour cream

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology


Dive into the research topics of 'Isolation of lactococcus lactis ssp. cremoris LRCC5306 and optimization of diacetyl production conditions for manufacturing sour cream'. Together they form a unique fingerprint.

Cite this