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Formation and stabilization of diacetyl and acetoin concentration in fully grown cultures ofStreptococcus lactis subsp. diacetylactis

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Summary

The effects of pH and temperature on diacetyl and acetoin concentration and diacetyl:acetoin ratio evolution of non-growing cells ofStreptococcus lactis subsp. diacetylactis CNRZ 124 were studied. A cooling down to 10°C allowed the cells to retain 6 to 10 times as much diacetyl. A large reduction of acetoin was promoted at pH 7 whereas a twice increase was observed at pH 4,8. As a result of these variations, the ratio diacetyl: acetoine showed an opposite evolution according to the pH.

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Authors and Affiliations

  1. Laboratoire de chimie biologique 1, Université de Nancy 1, Boite Postale 239, 54506, Vandoeuvre Les Nancy-Cedex, France

    C. Petit, F. Vilchez & R. Marczak

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  1. C. Petit
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  2. F. Vilchez
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  3. R. Marczak
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Petit, C., Vilchez, F. & Marczak, R. Formation and stabilization of diacetyl and acetoin concentration in fully grown cultures ofStreptococcus lactis subsp. diacetylactis . Biotechnol Lett 11, 53–56 (1989). https://doi.org/10.1007/BF01026786

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