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)
  • Published : 1991.10.01

Abstract

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 $34^{\circ}C$, Na-citrate concentration of 3%, addition of thiamin-HC1 at 2 mg/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.

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