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Tetramethylpyrazine production by immobilized culture of Lactococcus lactis subsp. lactis biovar. diacetilactis FC1

Title
Tetramethylpyrazine production by immobilized culture of Lactococcus lactis subsp. lactis biovar. diacetilactis FC1
Authors
Lee J.-E.Woo G.-J.Lee H.J.
Ewha Authors
우건조
Issue Date
1996
Journal Title
Journal of Microbiology and Biotechnology
ISSN
1017-7825JCR Link
Citation
vol. 6, no. 2, pp. 137 - 141
Indexed
SCIE; SCOPUS; KCI scopus
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.
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신산업융합대학 > 식품영양학과 > Journal papers
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