Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Optimum Conditions for the Formation of Tetramethylpyrazine Flavor Compound by Lactococcus lactis ssp. lactis biovar. diacetilactis FC1

  • Kim, Kyoung-Heon (Department of Food Science and Technology, The College of Agriculture and Life Sciences Seoul National University) ;
  • Lee, Hyong-Joo (Department of Food Science and Technology, The College of Agriculture and Life Sciences Seoul National University)
  • Published : 1991.12.01
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Abstract

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) arginine-HC1 as substrates of acetoin and $NH_3$, respectively, which are the two precursors of the TMP. After 19-day fermentation at $34^{\circ}C$, 0.57 g/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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