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°C. The TMP productivity (0.34 g/1) 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.
| Original language | English |
|---|---|
| Pages (from-to) | 137-141 |
| Number of pages | 5 |
| Journal | Journal of microbiology and biotechnology |
| Volume | 6 |
| Issue number | 2 |
| Publication status | Published - 1996 Apr |
Keywords
- Acetoin
- Ammonia
- Flavor
- Immobilized cell
- Lactococcus lactis subsp. lactis biovar. diacetilactis FCl
- Tetramethylpyrazine
ASJC Scopus subject areas
- Biotechnology
- Applied Microbiology and Biotechnology