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1. Effect of initial oxygen concentration on diacetyl and acetoin production by Lactococcus lactis subsp. lactis biovar diacetylactis

Author

Bassit, Naima, Boquien, Clair-Yves, Picque, Daniel, and Corrieu, Georges

Subjects
Aromatic compounds -- Research, Oxygen -- Distribution, Biological sciences
Abstract

Aroma compounds (acetoin and diacetyl) are produced by Lactococcus lactis subsp. lactis biovar diacetylactis CNRZ 483 in fresh unripened cheese at different initial oxygen concentrations (0, 21, 50 and 100% of the medium saturation by oxygen). These compounds are produced in maximum number only after all the citrate is consumed. The quantity of diacetyl and acetoin produced by L. lactis increases in the presence of oxygen.

Published
1993

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