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Journal of Dairy Science Vol. 73 No. 6 1450-1453
© 1990 by American Dairy Science Association ®
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Selection of Lactobacillus Mutants for Their alpha-Dicarbonyl Production

W. Bednarski 1 and E. G. Hammond 1

1 Department of Food Technology and Center for Crops Utilization Research, Iowa State University, Ames 50011

A method was devised for detecting Lactobacillus mutants that produced amounts of dicarbonyl compounds different from those of their parents. The mutants were recognized by contacting colonies with glass filter paper, which later was sprayed with a solution of o-dianisidine and heated. The amount of dicarbonyl could be estimated by the intensity of the resulting brown spots. The amounts of glyoxal, methylglyoxal, and diacetyl produced by mutants and parents were determined by a high performance chromatography method after growth on two media. Mutants that differed in the production of all three dicarbonyls were noted. The expression of the mutation varied with the medium used.

Key Words: Lactobacillus mutants • alpha-dicarbonyls • fermented dairy foods

Submitted on August 16, 1989
Accepted on December 28, 1989






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Copyright © 1990 by the American Dairy Science Association ®.