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KMID : 0380619890210010120
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 1 p.120 ~ p.126
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The Effects of Culture Conditions on the Diacetyl Production by Lactic Acid Bacteria
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김동욱/Kim, Dong Wook
최춘언/정소영/박기문/Choi, Chun Un/Chung, So Young/Park, Ki Moon
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Abstract
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Streptococcus diacetylactis and Leuconostoc cremoris were isolated from commercial culture and the effects of culture conditions on the diacetyl production by these strains and their mixture(1:1) were investigated. Optimum temperatures and culture times for the diacetyl production by Str. diacetylactis, Leu. cremoris and their mixture were 60hr at 22 ℃ (diacetyl content, 2.24ppm), 48hr at 22℃ (2.29ppm) and 48hr at 22℃ (2.21ppm), respectively. Optimum initial pH for the diacetyl production by Str. diacetylactu, Leu. cremoris and the mixture were all 4.8(4.32, 6.66, 7.30ppm, respectively) and optimum sodium citrate concentrations(, w/v) were 0.30(2.58ppm), 0.1(2. 54ppm) and 0.1(2.52ppm), respectively. The diacetyl contents were gradually increased according as inoculation rates(%, w/v) were increased. The amounts of diacetyl produced under optimum conditions at 24hr incubation by Str. diacetylactis, Leu. cremoris and the mixture were 4.0, 6.59 and 7.25ppm, respectively. The most effective factor affecting diacetyl production under optimum condition was pH.
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