DIACETYL (Butter Flavour)

Synonyms
Acetoin
butter flavour
Current Status
UNDER DEVELOPMENT
Company
Uses and Applications
Engineered Organism
Further Notes
The patent pertains to genetically modified lactic acid bacteria having a reduced or lacking or enhanced diacetyl reductase activity, acetoin reductase activity and/or butanediol dehydrogenase activity are provided. Such bacteria are used in starter cultures in the production of food products including dairy products where it is desired to have a high content of diacetyl and for reducing or completely removing diacetyl in beverages including beers, fruit juices and certain types of wine, where the presence of diacetyl is undesired.
Compound