DIACETYL PRODUCTION

A process for the preparation of diacetyl which comprises fermenting an aqueous pectin slurry with a lactic acid producing bacteria at a temperature from 16.degree.C to 38.degree.C, a pH of 4.0 to 7.0 for a period of from 8 to 24 hours under aerobic conditions.

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Bibliographische Detailangaben
Hauptverfasser:	VADEHRA, DHARAM V, DUBOFF, SHIRLEY A, KWON, STEVEN S
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A process for the preparation of diacetyl which comprises fermenting an aqueous pectin slurry with a lactic acid producing bacteria at a temperature from 16.degree.C to 38.degree.C, a pH of 4.0 to 7.0 for a period of from 8 to 24 hours under aerobic conditions.