Production of acetoin and diacetyl by lactic acid bacteria in skimmed milk with added citrate and pyruvate

Hegazi, F. Z.; Abo‐Elnaga, I. G.

doi:10.1007/bf01087136

Cited by 12 publications

(5 citation statements)

References 9 publications

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“…Haavik reported that bacitracin production by Bacillus subtilis is pH dependent as a result of the accumulation of organic acids (Haavik 1974). Affect of lactic acid on acetoin fermentation and pH were studied, and the addition of pyruvate induced large increase in acetoin (Cardenas et al 1989;Hegazi and Abo-Elnaga 1980) by reason of a mechanism for disposing of toxic level of intracellular pyruvate (Collins 1972;Dessart and Steenson 1995). Researches have reported that the formation of acetoin is accompanied by alkalinization of the medium.…”

Section: Discussionmentioning

confidence: 96%

Isolation and identification of an acetoin high production bacterium that can reverse transform 2,3-butanediol to acetoin at the decline phase of fermentation

Zhang

Yang

Lin

et al. 2011

World J Microbiol Biotechnol

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Acetoin (3-hydroxy-2-butanone), a very popular food spice is now used in many industries (pharmaceuticals, chemicals, paint, etc.). In this study, an acetoin high producing strain, numbered as JNA-310, was newly isolated and identified as Bacillus subtilis which is safe on food industry, based on its physiological, biological tests and 16S rDNA sequence analysis. When glucose was used as carbon source in fermentation, the fermentation characterizations of this strain were analyzed, and a new phenomenon of reverse transforming 2,3-butanediol which was synthesized from glucose in the fermentation broth to acetoin was detected. Before 96 h, glucose which was mainly transformed to 2,3-butanediol and acetoin was totally consumed, and the yield of the two products were 41.7 and 21.0 g/l respectively. Acetoin was only a by product in the fermentation broth at prophase of fermentation. At the end of fermentation, the yield of acetoin was greatly improved and the yield of 2,3-butanediol was declined and the yield of them were about 42.2 and 15.8 g/ l, respectively. The results indicated that 2,3-butanediol was reversely transformed to acetoin.

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Section: Discussionmentioning

confidence: 96%

Isolation and identification of an acetoin high production bacterium that can reverse transform 2,3-butanediol to acetoin at the decline phase of fermentation

Zhang

Yang

Lin

et al. 2011

World J Microbiol Biotechnol

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“…The concentrations of α-acetolactate and diacetyl in the supernatant were measured using a gas chromatography-electron capture detector (GC-ECD, Agilent, Santa Clara, CA, USA). Lactobacillus casei ATCC393 (hereafter, referred to as LC393) obtained from the American Type Culture Collection (ATCC, Manassas, VA, USA) ( Hegazi and Abo-Elnaga, 1980 ) was used as a control to compare diacetyl production.…”

Section: Methodsmentioning

confidence: 99%

Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream

Kim¹,

Yoon²,

Shin³

et al. 2021

Food Sci Anim Resour

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“…by high intracellular fructose-1,6-diphosphate concentrations (Sedewitz et al, 1984;Thomas, 1976). They also make small amounts of acetoin, diacetyl, 2,3-butanediol, acetate, acetaldehyde, and ethanol (Hegazi and Abo-Elnaga, 1978; Abo-Elnaga and Hegazi, 1981;deVries et al, 1970;Murphy and Condon 1984). Exogenously added pyruvate and citrate stimulate acetoin and diacetyl production (Cogan et al, 1981;El-Gendy et al, 1983a,b,c;Montville et al, 1987a).…”

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confidence: 95%

Relationship between pyruvate utilization and acetoin production byLactobacillus plantarum:influence of carbon source, pyruvate concentration, and metabolic inhibitors

Tsau

Montvllle

1990

Food Biotechnology

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The relationship between pyruvate utilization and acetoin production was elucidated by incubating Lactobacillus plantarum cells in buffered reaction mixtures which contained varying concentrations of pyruvate, glucose, and metabolic inhibitors.Pyruvate utilization was greatest at pH 4.5, was pseudo-first order with regard to pyruvate concentration, and was stimulated by glucose. Fructose, galactose, sucrose and lactose were also stimulatory, but maltose was not. The molar conversion efficiency for pyruvate to acetoin was 72-84% at pH 4.5, but only 37-45% at pH 5.5. Pyruvate utilization decreased when the metabolic inhibitors N,N' dicyclohexylcarbodiimide, carbonylcyanide m-chlorophenylhydrazone or 2,4 dinitrophenol were added to the buffers. These data suggests that energy, possibly in the form of proton motive force, is required for pyruvate utilization in L. plantarum.

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Production of acetoin and diacetyl by lactic acid bacteria in skimmed milk with added citrate and pyruvate

Cited by 12 publications

References 9 publications

Isolation and identification of an acetoin high production bacterium that can reverse transform 2,3-butanediol to acetoin at the decline phase of fermentation

Isolation and identification of an acetoin high production bacterium that can reverse transform 2,3-butanediol to acetoin at the decline phase of fermentation

Isolation of Lactococcus lactis ssp. cremoris LRCC5306 and Optimization of Diacetyl Production Conditions for Manufacturing Sour Cream

Relationship between pyruvate utilization and acetoin production byLactobacillus plantarum:influence of carbon source, pyruvate concentration, and metabolic inhibitors

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