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

Ji Eun Lee, Gun-Jo Woo, Hyong Joo Lee

Research output: Contribution to journalArticle

2 Citations (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.

Original languageEnglish
Pages (from-to)137-141
Number of pages5
JournalJournal of Microbiology and Biotechnology
Volume6
Issue number2
Publication statusPublished - 1996 Apr 1
Externally publishedYes

Fingerprint

Lactococcus lactis
Acetoin
Immobilized Cells
Productivity
Cells
Flavors
Ammonia
Cell-Free System
Carrageenan
tetramethylpyrazine

Keywords

  • Acetoin
  • Ammonia
  • Flavor
  • Immobilized cell
  • Lactococcus lactis subsp. lactis biovar. diacetilactis FCl
  • Tetramethylpyrazine

ASJC Scopus subject areas

  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology
  • Microbiology

Cite this

Tetramethylpyrazine production by immobilized culture of Lactococcus lactis subsp. lactis biovar. diacetilactis FC1. / Lee, Ji Eun; Woo, Gun-Jo; Lee, Hyong Joo.

In: Journal of Microbiology and Biotechnology, Vol. 6, No. 2, 01.04.1996, p. 137-141.

Research output: Contribution to journalArticle

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