Influence of temperature on flavour compound production from citrate by Lactobacillus rhamnosus ATCC 7469.
Microbiol Res
; 155(4): 257-62, 2001 Mar.
Article
em En
| MEDLINE
| ID: mdl-11297355
ABSTRACT
The citrate utilization by Lactobacillus rhamnosus ATCC 7469 was found to be temperature-dependent. The maximum citrate utilization and incorporation of [1,5-14C]citrate rate were observed at 37 degreesC. At this temperature, maximum citrate lyase activity and specific diacetyl and acetoin production (Y(DA%)) were observed. The high levels of alpha-acetolactate synthase and low levels of diacetyl reductase, acetoin reductase and L-lactate dehydrogenase found at 37 degreesC led to an accumulation of diacetyl and acetoin. Optimum lactic acid production was observed at 45 degreesC, according to the high lactate dehydrogenase activity. The NADH oxidase activity increased with increasing culture temperature from 22 degreesC to 37 degreesC. Thus there are greater quantities of pyruvate available for the production of alpha-acetolactate, diacetyl and aceotin, and less diacetyl and acetoin are reduced.
Buscar no Google
Base de dados:
MEDLINE
Assunto principal:
Ácido Cítrico
/
Aromatizantes
/
Lactobacillus
Idioma:
En
Revista:
Microbiol Res
Assunto da revista:
MICROBIOLOGIA
/
SAUDE AMBIENTAL
Ano de publicação:
2001
Tipo de documento:
Article
País de afiliação:
Argentina