Diacetyl, Acetoin, and Acetaldehyde Production by Mixed-Species Lactic Starter Cultures
نویسندگان
چکیده
منابع مشابه
Diacetyl, acetoin, and acetaldehyde production by mixed-species lactic starter cultures.
Citrate utilization and acetoin, diacetyl, acetaldehyde, and lactic acid production in milk at 21 C by five different mixed-strain starters, containing Streptococcus diacetilactis (D type), Leuconostoc (B type), and S. diacetilactis and Leuconostoc (BD type), were measured. BD and D cultures utilized citrate more rapidly and produced more diacetyl, acetoin, and acetaldehyde than B types. All cu...
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Agitation of broth cultures of Lactobacillus casei retarded cellular dry weight accumulation but enhanced production of both diacetyl and acetoin. Addition of pyruvate overcame this retardation, but addition of sulfhydryl-protecting reagents did not. Both pyruvate and citrate enhanced accumulated dry weight of L. casei incubated without agitation, but only pyruvate increased diacetyl accumulati...
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The problem of antibiotics in milk was brought to light in 1948 by Kastli (1948), who was the first to report specifically that milk from a quarter of an udder treated with penicillin would impair the manufacture of butter and cheese. He found that from 0.1 to 1.0 unit of penicillin per ml of milk was sufficient to inhibit the growth of the widely used starter cultures, Streptococcus cremoris a...
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ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...
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Recently it has been observed that the lactic acid bacteria are primarily responsible for the production of diacetyl during concentration of orange juice. The amount of diacetyl present is used as an indicator of the degree of contamination, even though it is not a major end product of fermentation. Its presence may be detected even though little change in total acidity or pH has been noted. A ...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1973
ISSN: 0003-6919
DOI: 10.1128/aem.26.5.820-825.1973