Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.

Two series of 120 h mixed cultures of Pediococcus pentosaceus MITJ-10 and Lactobacillus acidophilus Hansen 1748 were grown in semisolid maize-based media, applying an orthogonal factorial design in order to establish the most adequate parameters to get compounds related to butter-like flavor. Conditions of maize pre-treatment established in the first series were hot lime-treatment for 20 min, grinding and sieving to 0.0165 in.

Diacetyl formation by lactic bacteria.

Some of the most widely used products in the food industry are flavour compounds. These products can be obtained either by chemical synthesis and therefore are called synthetic or by fermentation thus called natural flavors. There is a tendency towards the use of natural products by the consumer, therefore there is an increasing industrial interest in them.