Aromatic acidity in cultured dairy products — microbial combination responsible for aroma development In cultured milks, the acidity may be described as “aromatic” under which microbial growth combination or condition?

Introduction / Context:
Cultured cream, buttermilk, and certain cheeses have an “aromatic” acidity linked to metabolic by-products such as diacetyl. Recognizing the microflora that generate these notes is essential for starter selection and flavor control.

Given Data / Assumptions:

• Aromatic acidity points to buttery/diacetyl-like notes.
• Leuconostoc species are classic diacetyl producers from citrate.
• Lactic streptococci provide acid and growth support for Leuconostoc.

Concept / Approach:
Mesophilic lactic streptococci (for example, Lactococcus lactis subsp. lactis/cremoris) in combination with Leuconostoc mesenteroides var. cremoris can convert citrate to diacetyl and related flavor compounds, yielding “aromatic” acidity that defines cultured cream and buttermilk styles.

Step-by-Step Solution:
Identify the organisms tied to diacetyl: Leuconostoc spp.Pair them with lactic streptococci for acidification and symbiosis.Select the option naming this mixed culture.

Verification / Alternative check:
Starter culture datasheets specify citrate-positive Leuconostoc with Lactococcus for high diacetyl production in cultured creams.

Why Other Options Are Wrong:
Streptococcus lactis alone yields acidity without the characteristic aromatic profile; coliform volatile fatty acids cause off-odors, not desirable “aromatic acidity”; thermophilic yogurt cultures focus on acetaldehyde rather than strong diacetyl notes.

Common Pitfalls:
Confusing diacetyl-driven aroma with general sourness; overlooking citrate availability in milk/cream for aroma formation.

Final Answer:
Lactic streptococci growing together with aroma-forming Leuconostoc species.