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PRODUCTION OF DIACETYL, 2‐ACETOLACTATE AND ACETOIN BY YEASTS DURING FERMENTATION
Author(s) -
Haukeli Alf D.,
Lie Sturla
Publication year - 1972
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1972.tb03440.x
Subject(s) - acetoin , diacetyl , fermentation , chemistry , food science , valine , biochemistry , amino acid
Results are given for the production of diacetyl, 2,3‐pentandione‐ I‐acetolactate, 2‐acetohydroxy butyrate, acetoin and 3‐hydroxy‐2‐pentanone for 13 yeasts belonging to the genus Saccharomyces . The data presented indicate that in general the yeasts do not produce significant amounts of vicinal diketones during unstirred laboratory fermentations. The observed maximum levels of diacetyl ranged from 0·02–0·32 ppm averaging 0·09 ppm (0·07 ppm if S. carlsbergensis (strain H) is omitted). During active fermentation all the yeasts tested produced 2‐acetohydroxy acids. The 2‐acetohydroxy acids and the 3‐hydroxy‐2‐ketones are determined gas chromatographically by stepwise conversion of the four compounds to diacetyl and 2,3‐pentandione. The maximum amounts of 2‐acetolactate produced by the yeasts tested averaged 0·7 ppm, ranging from 0·08–1·65 ppm.