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Diacetyl formation by lactic bacteria
M L Escamilla-Hurtado1, A Tomasini-Campocosio, S Valdés-Martínez
1Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, D.F., Mexico.
Revista Latinoamericana De Microbiologia
|April 1, 1996
Summary
Consumers prefer natural flavors, driving interest in compounds like diacetyl. This review explores how lactic acid bacteria produce diacetyl, a key butter flavor component, and factors influencing its biosynthesis.
Area of Science:
- Food Science
- Microbiology
- Biochemistry
Background:
- Flavor compounds are crucial in the food industry, with a growing consumer demand for natural sources.
- Diacetyl is a key component of butter flavor, alongside other minor compounds produced during lactic acid fermentation.
- Lactic acid bacteria are central to producing natural flavor compounds.
Purpose of the Study:
- To review the mechanisms of diacetyl formation by lactic acid bacteria.
- To identify key factors influencing diacetyl biosynthesis.
- To understand the production of natural flavor compounds for industrial applications.
Main Methods:
- Literature review of metabolic pathways for diacetyl production.
- Analysis of factors affecting diacetyl biosynthesis in lactic acid bacteria.
- Examination of citrate-dependent and independent pathways.
Main Results:
- Diacetyl biosynthesis by lactic acid bacteria involves distinct metabolic routes.
- The pyruvate-dependent pathway for diacetyl production appears linked to citrate availability.
- An alternative pathway from acetaldehyde does not involve citrate.
Conclusions:
- Understanding diacetyl biosynthesis pathways is crucial for optimizing natural flavor production.
- Citrate availability is a significant factor in one major diacetyl production route.
- Further research into these mechanisms can enhance the industrial production of natural butter flavors.