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The quantification of α-acetolactate (AAL) extracellular oxidative decarboxylation during an AAL overproducing strain culture shows that this reaction is at the origin of about 90% of the diacetyl production and that only a small proportion of extracellular AAL is readily transformed to diacetyl. These results, compared with previous ones obtained with a non AAL accumulating strain, allow research...
α-acetolactic acid (ALA) oxidative decarboxylation is thought to be the dominant mechanism for the dairy flavour diacetyl production by lactic acid bacteria of Leuconostoc and Lactococcus genera. However, kinetic data on that particular reaction are lacking due to the conjunction of the high reactivity of ALA in presence of oxygen and the diacetyl and ALA specific measurement difficulties. The use...
Streptomyces ambofaciens was grown on a synthetic medium with glycerol (10 g litre -1 ) and ammonium (20 mm) as carbon and nitrogen sources, respectively. Batch fermentation produced a specific production rate of spiramycin (q sp ) of 0.3 mg h -1 g -1 DCW. Improvement of spiramycin production was achieved by fed-batch culture. The strong influence...
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