Production of Diacetyl From Citric Acid in Butter Cultures
نویسندگان
چکیده
منابع مشابه
Citric acid production.
Citric acid is a commodity chemical produced and consumed throughout The World. It is used mainly in the food and beverage industry, primarily as an acidulant. Although it is one of the oldest industrial fermentations, its World production is still in rapid increasing. Global production of citric acid in 2007 was over 1.6 million tones. Biochemistry of citric acid fermentation, various microbia...
متن کاملBiotechnological production of citric acid
This work provides a review about the biotechnological production of citric acid starting from the physicochemical properties and industrial applications, mainly in the food and pharmaceutical sectors. Several factors affecting citric acid fermentation are discussed, including carbon source, nitrogen and phosphate limitations, pH of culture medium, aeration, trace elements and morphology of the...
متن کاملEffect of citric acid concentration on the formation of diacetyl by certain lactic acid bactria.
Diacetyl has been associated with the "buttermilk off-flavor" sometimes found in orange juice and in frozen concentrated orange juice. Bacteria of the Lactobacillus and Leuconostoc genera have been identified as causative agents of this type of spoilage (Hays, 1951; Hays and Riester, 1952; Murdock et al., 1952, 1953; and Hill et al., 1954). Growth rates of these spoilage organisms have been inv...
متن کاملThe Anaerobic Dissimilation of Citric Acid by Cell Suspensions of Streptococcus paracitrovorus.
Streptococcus paracitrovorus (Hammer, 1920) is a heterofermentative lactic acid organism associated with Streptococcus lactis in butter cultures. In milk culture it is known to ferment citric acid with the subsequent production of diacetyl, the principal flavor and aroma constituent of cultured butter. The breakdown of citrates in milk by Streptococcus citrovorus and Streptococcus paracitrovoru...
متن کاملApplication of Plackett Burman Design for Citric Acid Production from Pretreated and Untreated Wheat Straw
A solid state fermentation method was used to utilize wheat straw as substrates for citric acid production by using Aspergillus niger ATCC 9142. The Plackett Burman design (PBD) of experiments was used to test the relative importance of the variables affecting production such as moisture content, age of spore, inoculum size, initial pH of substrate, methanol conce...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1939
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(39)92856-0