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Microorganisms and Characteristics of Laban

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

Laban had a titratable acidity of about 1.0%, a pH of 4.25, an ethanol content of 1.25%, and contained 4.2 µg acetaldehyde and 34 µg acetoin/ml. There was no diacetyl. Five microorganisms, classified as Streptococcus thermophilics, Lactobacillus acidophilus, Leuconostoc lactis, Kluyveromyces fragilis, and Saccharomyces cerevisiae, were responsible for the fermentation. Streptococcus thermophilus and L. acidophilus were responsible for acid production with S. thermophilus producing acid more rapidly. Most of the acetaldehyde was produced by K. fragilis, little ethanol was found in absence of S. cerevisiae, and the acetoin was produced by S. thermophilus.