Process for preparing an aroma product containing alpha-acetolactic acid

A process is provided for preparing an aroma product containing a high concentration of alpha -acetolactic acid, a precursor of the flavour component diacetyl, by subjecting at least one food product constituent to lactic acid bacteria which are in their stationary growth phase, particularly to a ce...

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Bibliographische Detailangaben
Hauptverfasser:	VERRIPS, CORNELIS THEODORUS, UNILEVER RESEARCH, TJAN, SING BOEN, UNILEVER RESEARCH, VAN SCHIE, BARTHOLOMEUS JOSEF, UNILEVER RESEARCH, VERHUE, WALTER MAURITS M., UNILEVER RESEARCH
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE 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 MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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 is provided for preparing an aroma product containing a high concentration of alpha -acetolactic acid, a precursor of the flavour component diacetyl, by subjecting at least one food product constituent to lactic acid bacteria which are in their stationary growth phase, particularly to a cell-free extract or cell lysate of lactic acid bacteria. The food product constituent can be citric acid, lactic acid and especially pyruvic acid or mixtures thereof. The pyruvic acid can be obtained by culturing a bacterium of the genus Propionibacterium, e.g. Propionibacterium freudenreichii. Suitable lactic acid bacteria include Lactococcus lactis, particularly subspecies lactis and its biovar diacetilactis, and Leuconostoc cremoris. The aroma product can be used for flavouring foodstuffs, for example by mixing it with pre-dried food materials.