MEDINA Roxana Beatriz
EFFECT OF GROWTH TEMPERATURE ON LACTIC ACID AND AROMA COMPOUNDS PRODUCTION BY Lactobacillus casei
BENITO DE CÁRDENAS, I.L.; PERAL DE PORTILLO, M.C.; RIVADENEIRA, M.C.; MEDINA, R.B.; OLIVER, G.
Microbiologie, Aliments, Nutrition
International College Alexandre Tessier
Año: 1992 vol. 10 p. 349 - 358
The effect of growth temperature on lactic acid, diacetyl and acetoin production and pH variations by Lactobacillus casei strains from colletion and from natural regional products was studies in account of the importance of the production of lactic acid and aroma compounds by this microorganism in the fermentation of food products. In L. casei strains, pyruvate presence induces neutral compounds production (diacetyl and acetoin) and decreases developed acidity. pH increase agrees with the maximum acetoin levels produced. In L. casei CRL 75 pyruvate does not induce acetoin prodcution. Pyruvate buffering effect at 22ºC would allow a better proteolytic activity while temperature of 45ºC could be used in technological processes to get better quality products in shorter times.