Search results for "diacetyl"
showing 10 items of 54 documents
CCDC 105611: Experimental Crystal Structure Determination
1999
Related Article: T.Schleis, T.P.Spaniol, J.Okuda, J.Heinemann, R.Mulhaupt|1998|J.Organomet.Chem.|569|159|doi:10.1016/S0022-328X(98)00784-0
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano …
2017
Abstract The contribution of two starter ( Lactobacillus delbrueckii and Streptococcus thermophilus ) and nine non-starter ( Enterococcus casselliflavus , Enterococcus faecalis , Enterococcus durans , Enterococcus gallinarum , Lactobacillus casei , Lactobacillus paracasei , Lactobacillus rhamnosus , Pediococcus acidilactici and Pediococcus pentosaceus ) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM). The fermented substrates were analyzed for the growth of the single …
Diacetyl and acetoin production from the co-metabolism of citrate and xylose by Leuconostoc mesenteroides subsp. mesenteroides.
1997
The co-metabolism of citrate plus xylose by Leuconostoc mesenteroides subsp. mesenteroides results in a growth stimulation, an increase in D-lactate and acetate production and repression of ethanol production. This correlated well with the levels of key enzymes involved. A partial repression of alcohol dehydrogenase and a marked stimulation of acetate kinase were observed. High citrate bioconversion yields in diacetyl plus acetoin were obtained at pH 5.2 in batch (11.5%) or in chemostat (up to 17.4%) culture. In contrast, no diacetyl or acetoin was detected in citrate plus glucose fermentation.
A descriptive model for citrate utilization by Lactococcus lactis ssp lactis bv diacetylactis
1993
A model for the use of citrate by Lactococcus lactis ssp lactis bv diacetylactis CNRZ 125 is proposed. Citrate metabolism by this strain leads to the production of acetate, CO2 and C4 compounds (diacetyl, acetoin, 2,3-butylene glycol). The model furnishes correct simulations, consistent with published results on the pathways used and on lactose-citrate co-metabolism. Citric acid is incorporated independently of growth. The production of flavoring compounds is a complex process, depending on the rate of citrate utilization, on the proportion of pyruvate arising from citrate and which condenses to form α-acetolactate and CO2, on the rate of transformation of α-acetolactate to diacetyl and ace…
A method for screening diacetyl and acetoin-producing bacteria on agar plates
1994
A simple method for screening bacteria for diacetyl and acetoin production was developed. This method is based on the ability of diacetyl and acetoin to form a red insoluble complex with α-naphthol in the presence of creatine. Addition of carboxymethyl-cellulose containing calcium citrate in the medium allowed discrimination between citrate utilizing and non-utilizing bacteria.
Photoimaging through in-Situ Photopolymerization of Heterobifunctional Mesogenic Compounds in Liquid Crystalline State
2007
A series of heterobifunctional mesogenic biphenyl esters having two different polymerizable groups, i.e., acryl and diacetylene groups, were synthesized and their thermal behaviors and polymerization investigated. All compounds showed enantiotropic transitions. Under POM, highly birefringent focal-conic fan textures appeared on heating and cooling from the isotropic melt. Compounds 6−8 having a butyl spacer between a biphenyl and a diacetylene group exhibited LC phases even at room temperature. The X-ray diffractograms of compounds 6−8 showed a set of reflections in the small-angle region. They consisted of more than three sharp diffraction peaks with d spacings in the ratio of 1:1/2:1/3, s…
Concept Matching Technique for Assessing importance of Volatile Compounds for Cheddar Cheese Aroma
1994
Many volatile compounds have been identified in Cheddar cheese, but the importance of each compound for the characteristic Cheddar aroma is unknown. We screened 15 compounds for importance for Cheddar cheese aroma using a factorial design. The resulting mixtures were judged by a concept matching technique. The most important compounds for Cheddar cheese aroma were butyric acid, diacetyl and methional. A three-way factorial experiment was used to find their optimum concentrations. The optimum mixtures were compared to several Cheddar and non-Cheddar cheeses. Partial agreement was found between the mixtures and the Cheddar cheese concept. They were as Cheddar-like as some true Cheddar cheeses.
Localization of Lactococcus lactis ssp lactis bv diacetylactis in alginate gel beads affects biomass density and synthesis of several enzymes involve…
1993
Lactococcus lactis ssp lactis bv diacetylactis, immobilized in calcium alginate beads, was grown in synthetic medium in a continuous flow reactor. Cell distribution inside the gel, as well as the activity of various enzymes, was measured after 30 h of operation. The included biomass tended to concentrate at the periphery of the bead along a section of radius about 100 μm long. ATPase activity was maximal in this zone. The activity of NADH oxidase, alcohol dehydrogenase, diacetyl reductase and acetoin reductase, which are repressed in the presence of citrate, were higher in the deeper zones than at the surface of the beads. This result shows that only the peripheral zone of the bead is respo…