Method for the fermentative production of diacetyl and acetoin u

Details Method for the fermentative production of diacetyl and acetoin u Method for the fermentative production of diacetyl and acetoin u

1990-09-12

1991-12-24

Lilling, Herbert J.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing oxygen-containing organic compound

426 7, 426 18, 426 34, 426 43, 435853, 435885, C12P 726, C12R 1225, C12R 146, A23C 19032

Patent

active

050752260

ABSTRACT:
A method for fermenting diacetyl and acetoin with a lactic acid bacterium by adding one or more additives selected from ferroporphyrin, heme protein, an animal tissue containing ferroporphyrin and blood and metal salts to a culture substrate containing a sugar source which a lactic acid bacterium can use, inoculating the lactic acid bacterium into the substrate and then aerobically culturing the bacterium with shaking or under aeration. A culture solution containing high concentrations of diacetyl and acetoin obtained by the present invention or its diacetyl concentrate is used to increase or improve the flavor of foods such as oils and fats, e.g., butter, margarine, cheeses, shortening, etc., confectionery, creams and the like.

REFERENCES:
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Collins, E. B. "Biosynthesis of Flavor Compounds by Microorganisms." Journal of Dairy Science 55/7: 1022-1028 (1972).
Kaneko, T. et al., "Diacetyl Formation and Degradation by Streptococcus lactis subsp. diacetylactis 3022." Agric. Biol. Chem. 50/10: 2639-2641 (1986).
Drinan, D. F. et al., "Citric Acid Metabolism in Hetero- and Homofermentative Lactic Acid Bacteria." Applied and Environmental Microbiology 31/4: 481-86 (1976).
Pack, M. Y. et al., "Effect of Temperature on Growth and Diacetyl Production by Aroma Bacteria in Single- and Mixed-Strain Lactic Cultures." J. Dairy Science 51/3: 339-344 (1968).
Kaneko, T. et al., "The Effects of Metal on Diacetyl Production by Streptococcus lactis subsp. diacetylactis 3022." Agric. Biol. Chem. 51/9: 2315-2320 (1987).
Benito De Cardenas, I. L. et al., "Diacetyl and Acetoin Production by Lactobacilli in a Synthetic medium." Milchwissenschaft 38/4: 218-220 (1983).
Oberman, H. et al., "Production of Diacetyl and Acetoin by Lactic Acid Bacteria." Die Nahrung 26: 615-623 (1982).

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