Journal of Microbiology and Biotechnology
- Volume 4 Issue 3
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- Pages.191-194
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- 1994
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- 1017-7825(pISSN)
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- 1738-8872(eISSN)
Effect of Volume Concentration Ratio of Cell-free Medium on Tetramethylpyrazine Production by Lactococcus lactis subsp. lactis biovar. diacetilactis FC1
- Lee, Ji-Eun (Department of Food Science and Technology and Research Center for New Biomaterials in Agriculture, Seoul National University) ;
- Woo, Gun-Jo (Department of Food Science and Technology and Research Center for New Biomaterials in Agriculture, Seoul National University)
- Published : 1994.09.01
Abstract
Acetoin and ammonia, the precursors of tetramethylpyrazine (TMP) having "nutty " or "roasted" flavors, were produced by cultivating Lactococcus lactis ssp. lactis biovar. diacetilactis FC1. The effects of the volume concentration ratio (VCR) of cell-free medium on the formation of TMP were investigated using a rotary evaporator at
Keywords
- tetramethylpyrazine;
- flavor;
- Lactococcus lactis ssp. lactis biovar. diacetilactis FC1;
- acetoin;
- ammonia