Temperature lactic acid bacteria, effect

Shakeel-Ur-Rehman, F., Bank, J. M., McSweeney, P. L. H., and Fox, P. F. (2000). Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurized milk. Int. Dairy J. 10,45-53. 

Steeping at temperatures >55°C can result in a favorable environment for the propagation of Clostridium spp., bacteria which produce acetic acid. Some strains of Clostridium are highly exothermic and can result in a self-regulated steep temperature of 59°C, even with all heat exchangers turned off. Total acidity does not seem to be much different than in a Lactobacillus spp. fermentation, except that the primary acid produced is acetic rather than lactic acid. There does not seem to be any discernible effect on starch yield or quality. 

Pachecoa, N., Gamica-Gonzaleza, M., Ramirez-Hernandez, J.Y., Flores-Albinoa, B., Gimenob, M., Barzanab, E., and Shirai, K. 2009. Effect of temperature on chitin and astaxanthin recoveries from shrimp waste using lactic acid bacteria. Bioresour Technol. 100 2849-2854. 

De AngeUs, M., Calasso, M., Di Cagno, R., et al. (2010) NADP-glutamate dehydrogenase activity in non starter lactic acid bacteria effects of temperature, pH and NaQ on enzyme activity and expression. J Appl Microbiol 109, 1763-1774. 

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