Journal of Microbiology and Biotechnology
- 제1권3호
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- Pages.202-206
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- 1991
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- 1017-7825(pISSN)
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- 1738-8872(eISSN)
Optimum Conditions for the Formation of Acetoin as a Precursor of Tetramethylpyrazine during the Citrate Fermentation by Lactococcus lactis subsp. lactis biovar. diacetilactis FC1
- Kim, Kyoung-Heon (Department of Food Science and Technology, College of Agriculture Seoul National University) ;
- Lee, Hyong-Joo (Department of Food Science and Technology, College of Agriculture Seoul National University)
- 발행 : 1991.10.01
초록
To produce acetoin as a precursor of the tetramethylpyrazine flavor compound from citrate by Lactococcus lactis ssp. lactis biovar. diacetilactis FC1, fermentation factors such as inital pH of culture media, temperature, concentration of Na-citrate, thiamin-HC1 and sugars were examined. The best acetoin production was achieved with initial pH in the culture media of 5.5, fermentation temperature of
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