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Article

Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.

Journal of industrial microbiology & biotechnology - 1 Sept 2009

Nadal Inmaculada, Rico Juan, Pérez-Martínez Gaspar, Yebra María J, Monedero Vicente

Abstract excerpt

The capability of Lactobacillus casei to produce the flavor-related compounds diacetyl and acetoin from whey permeate has been examined by a metabolic engineering approach. An L. casei strain in which the ilvBN genes from Lactococcus lactis, encoding acetohydroxyacid synthase, were expressed from the lactose operon was mutated in the lactate dehydrogenase gene (ldh) and in the pdhC gene, which codes for the E2...

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PMID: 19609583
DOI: 10.1007/s10295-009-0617-9

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