PRODUCTION OF DIACETYL, 2-ACETOLACTATE AND ACETOIN BY YEASTS DURING FERMENTATION
Open Access
- 6 May 1972
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 78 (3) , 229-232
- https://doi.org/10.1002/j.2050-0416.1972.tb03440.x
Abstract
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.Keywords
This publication has 4 references indexed in Scilit:
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- EXPERIMENTAL CONDITIONS AFFECTING YEAST GROWTHJournal of the Institute of Brewing, 1971
- Determination of 2-acetolactic acid and 2-aceto-2-hydroxybutyric acid in a fermented solution by gas chromatographyAnalytical Biochemistry, 1970
- Absence of diacetyl in fermenting wortArchives of Biochemistry and Biophysics, 1969