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Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei

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Journal of Industrial Microbiology & Biotechnology

Abstract

The capability of Lactobacillus casei to produce the flavor-related compounds diacetyl and acetoin from whey permeate has been examined by a metabolic engineering approach. An L. casei strain in which the ilvBN genes from Lactococcus lactis, encoding acetohydroxyacid synthase, were expressed from the lactose operon was mutated in the lactate dehydrogenase gene (ldh) and in the pdhC gene, which codes for the E2 subunit of the pyruvate dehydrogenase complex. The introduction of these mutations resulted in an increased capacity to synthesize diacetyl/acetoin from lactose in whey permeate (1,400 mg/l at pH 5.5). The results showed that L. casei can be manipulated to synthesize added-value metabolites from dairy industry by-products.

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Acknowledgments

This work was supported by project PET2005-0619 from the Spanish Ministerio de Ciencia e Innovación and by Corporación Alimentaria Peñasanta. J. Rico was recipient of a CSIC postgraduate fellowship partially funded by Corporación Alimentaria Peñasanta.

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Authors and Affiliations

  1. Laboratorio de Bacterias Lácticas y Probióticos, Instituto de Agroquímica y Tecnología de Alimentos-CSIC, P.O. Box 73, 46100, Burjassot, Valencia, Spain

    Inmaculada Nadal, Juan Rico, Gaspar Pérez-Martínez, María J. Yebra & Vicente Monedero

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  1. Inmaculada Nadal
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  2. Juan Rico
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  3. Gaspar Pérez-Martínez
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  4. María J. Yebra
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  5. Vicente Monedero
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Correspondence to Vicente Monedero.

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Nadal, I., Rico, J., Pérez-Martínez, G. et al. Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei . J Ind Microbiol Biotechnol 36, 1233–1237 (2009). https://doi.org/10.1007/s10295-009-0617-9

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  • DOI: https://doi.org/10.1007/s10295-009-0617-9

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