|
KMID : 0545119910010030202
|
|
Journal of Microbiology and Biotechnology
1991 Volume.1 No. 3 p.202 ~ p.206
|
|
|
Optimum Conditions for the Formation of Acetoin as a Precursor of Tetramethylpyrazine duing the Citrate Fermentation by Lactoccoccus lactis subsp. lactis biovar. diacetilactis FC1
|
|
Kim Kyoung-heon
Lee Hyong-Joo
|
|
|
Abstract
|
|
|
|
To produce acetoin as a precursor of the tetramethylpyrazine flavor compound from citrate by Lactococcus lactis ssp. lactic blovar. diacetilactis FC1, fermentation factors such as inital pH of culture media, temperature, concentration of Na-citrate, thiamin-HCl and sugars were examined. The best acetoin production was achieved with initial pH in the culture media of 5.5, fermentation temperature of 34℃, Na-citrate concentration of 3%, addition of thiamin-HCl at 2㎎/ℓ and galactose as a carbon source. When fermentation was carried out under the optimum conditions, the exhaustion of Na-citrate and the production of acetoin took simultaneously and acetoin reached the maximum content, 80 mmole/ℓ after 20 hours.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
  
|