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Diacetyl Production and Utilization by Lactobacillus Species^1,2,

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

Single-strain cultures of Lactobacillus casei and Lactobacillus plantarum accumulated detectable amounts of diacetyl when grown in milk culture at both 8 and 30 C, but strains of Lactobacillus lactis and Lactobacillus brevis did not. Lactobacillus casei strains produced relatively large amounts of diacetyl under these incubation conditions, whereas L. plantarum accumulated this compound in levels of less than 1 ppm. Significant differences in the production of diacetyl were noted between strains of a species.

Diacetyl reductase activity was demonstrated in single-strain cultures of L. casei, L. lactis, and L. brevis. Diacetyl reductase could be induced in L. plantarum by growth in the presence of citrate. Growth in a milk medium supplemented with citrate resulted in a stimulation of diacetyl reductase activity with L. casei.

¹ Technical Paper no. 2334, Oregon Agricultural Experiment Station.

² Supported by a National Aeronautics and Space Administration Fellowship to the senior author, by PHS Grant EF-269, Division of Environmental Engineering and Food Protection and by the Nutrition Foundation, Inc.