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首页> 外文期刊>Applied Microbiology >Diacetyl and Acetoin Production by Lactobacillus casei
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Diacetyl and Acetoin Production by Lactobacillus casei

机译：干酪乳杆菌生产二乙酰和乙酰乙酸

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Agitation of broth cultures of Lactobacillus casei retarded cellular dry weight accumulation but enhanced production of both diacetyl and acetoin. Addition of pyruvate overcame this retardation, but addition of sulfhydryl-protecting reagents did not. Both pyruvate and citrate enhanced accumulated dry weight of L. casei incubated without agitation, but only pyruvate increased diacetyl accumulation. Both actively dividing cells and cells suspended in buffer converted pyruvate to diacetyl and acetoin. Maximum production of diacetyl and acetoin occurred during the late logarithmic or early stationary phases. Cells isolated from pyruvate- or citrate-containing cultures showed the greatest ability to convert pyruvate to diacetyl and acetoin. The optimum pH for diacetyl and acetoin formation by whole cells was in the range of 4.5 to 5.5. The presence of citrate or acetate enhanced diacetyl and acetoin formation by L. casei cells in buffer suspension.
机译：搅动干酪乳杆菌的肉汤培养物可延缓细胞干重的积累，但可提高二乙酰基和丙酮的产量。丙酮酸的添加克服了这种延迟，但是巯基保护剂的添加没有。丙酮酸盐和柠檬酸盐均增加了干酪乳杆菌在没有搅拌的情况下积累的干重，但只有丙酮酸盐增加了二乙酰的积累。活跃分裂的细胞和悬浮在缓冲液中的细胞都将丙酮酸转化为二乙酰基和乙酰丙酮。对乙酰基和乙酰丁香的最大产量出现在对数后期或固定早期。从含丙酮酸盐或柠檬酸盐的培养物中分离的细胞显示出最大的将丙酮酸盐转化为二乙酰和丙酮酸的能力。全细胞形成二乙酰基和乙醛酸的最佳pH值在4.5至5.5的范围内。柠檬酸盐或乙酸盐的存在增强了缓冲液悬浮液中干酪乳杆菌细胞的二乙酰基和乙酰丙酮的形成。

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