Production of diacetyl from whey permeate using Lactococcus lactis subsp. lactis

Autor:	Anthony D. Debarr, Noemi A. Gutierrez, Ian S. Maddox
Rok vydání:	1996
Předmět:	food.ingredient biology Food additive Acetoin Lactococcus lactis food and beverages Substrate (chemistry) biology.organism_classification Streptococcaceae Applied Microbiology and Biotechnology Diacetyl chemistry.chemical_compound food Starter chemistry Yeast extract Food science Biotechnology
Zdroj:	Journal of Fermentation and Bioengineering. 81:183-184
ISSN:	0922-338X
DOI:	10.1016/0922-338x(96)87602-1
Popis:	A lactic starter culture has been used to produce diacetyl and acetoin from a substrate of whey permeate. When the substrate was supplemented with yeast extract at 5 g/ l , diacetyl and acetoin concentrations of 26 mg/ l and 440 mg/ l , respectively, were achieved. Additional supplementation with Fe 2+ or Cu 2+ failed to significantly increase these concentrations, but the addition of citrate at 5 g/ l increased the acetoin concentration to 560 mg/ l .
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8b583cc5140a673e70a86494a88133fe https://doi.org/10.1016/0922-338x(96)87602-1 Zobrazit plný text záznamu Full Text from ScienceDirect