Abstract
Diacetyl production via α-acetolactic acid (ALA) extracellular decarboxylation inLactococcus lactis spp.lactis bv.diacetylactis SD 933 cultures has been assessed under anaerobiosis both in batch and continuous fermentations at pH 5.5 and 8.0 by studying the effects of α-acetolactate decarboxylase (ADC) addition in the culture broth. This enzyme, favoring the formation of acetoin instead of diacetyl, was added extracellularly and did not disturb diacetyl production. Moreover, oxidation experiments on extracellular culture media did not reveal any increase in diacetyl amount caused by extracellular ALA oxidative decarboxylation. These observations confirm previous assertions concerning the mechanism and localization of diacetyl synthesis by theSD 933 strain.
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Rondags, E., Halliday, E. & Marc, I. Diacetyl production mechanism by a strain ofLactococcus lactis spp.lactis bv.diacetylactis . Appl Biochem Biotechnol 69, 113–125 (1998). https://doi.org/10.1007/BF02919393
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DOI: https://doi.org/10.1007/BF02919393