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Production of acetolactate by Streptococcus diacetylactis and Leuconostoc spp.

Published online by Cambridge University Press:  01 June 2009

Kieran N. Jordan  and
Timothy M. Cogan
Kieran N. Jordan
Affiliation:
Moorepark Research Centre, The Agricultural Institute, Fermoy, Co. Cork, Irish Republic
Timothy M. Cogan
Affiliation:
Moorepark Research Centre, The Agricultural Institute, Fermoy, Co. Cork, Irish Republic
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Summary

The effect of several parameters on the decarboxylation of α-acetolactic acid (ALA) to diacetyl and acetoin was studied in model experiments. At temperatures > 50 °C, relatively more diacety1 than acetoin was produced. Regardless of temperature, HC1 increased the production of acetoin (58 mol% conversion at max.) and prevented the production of diacetyl. Steam distillation of ALA caused ~ 55 mol%/h conversion to acetoin and 7 mol%/h to diacetyl. Production of acetoin was proportional to the ALA concentration. Based on these results two methods for the quantitative measurement of ALA were developed. Only one of 17 strains of Streptococcus diacetylactis (Lactococcus lactis subsp. lactis biovar. diacetilactis, new nomenclature) and three of three strains of Leuconostoc spp. produced ALA. The implications of these findings are discussed.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 2 , May 1988 , pp. 227 - 238
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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