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KMID : 0545119910010040285
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Journal of Microbiology and Biotechnology
1991 Volume.1 No. 4 p.285 ~ p.287
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Optimum Conditions for the Formation of Tetramethylpyrazine Flavor Compound by Lactococcus latis ssp. lactis biovar. diacetilactis FC1
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KIM KYOUNG-HEON
LEE HYONG-JOO
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Abstract
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To produce the tetramethylpyrazine (TMP) flavor compound, Lactococcuss lactis subsp. lactis biovar. diacetilactis (L. diacetilactis) FC1 was cultivated in the TMP medium containing 3% (w/v) of Na-citrate and 6% (w/v) arglnine-HCl as substrates of acetoin and NH_3, respectively, which are the two precursors of the TMP. After 19-day fermentation at 34℃, 0.57g/ℓ or 4.19 mmole/ℓ of the TMP was produced. This was the first result showing that the TMP could be produced by L. diacetilactis.
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