Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Tetramethylpyrazine Production by Immobilized Culture of Lactococcus lactis subsp. lactis biovar. diacetilactis FCl

  • Lee, Ji-Eun (Department of Food Science and Technology, and Research Center for New Biomiaterials in Agriculture, Seoul National University) ;
  • Woo, Gun-Jo (Department of Foods and Nutrition, Ewha Womans University) ;
  • Lee, Hyong-Joo (Department of Food Science and Technology, and Research Center for New Biomaterials in Agriculture, Seoul National University)
  • Published : 1996.04.01
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Abstract

Acetoin and ammonia, the precursors of tetramethylpyrazine (TMP) having "meaty" or "roasted" flavors, were produced by the culture of Lactococcus lactis ssp. lactis biovar. diacetilactis FC1 in free and immobilized cell systems. Cells were immobilized using k-carrageenan and then were incubated at $34^{\circ}C$. The TMP productivity (0.34 g/l) and the conversion ratio (9.3%) of acetoin to TMP of the immobilized cell system were higher than those (0.24 g/l, 7.0%) of the free cell system. When the beads were activated for 12 h, the productivity of acetoin and TMP increased slightly.

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