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| A superior, low-cost, high-yield process is provided for preparing an aroma product containing a high concentration of alpha-acetolactate, a precursor of diacetyl, an important flavor component. In this process, one food product constituent (substrate), such as pyruvic acid, citric acid, or lactic acid, is subjected to lactic acid bacteria that are in a stationary growth phase or to matter derived from said bacteria, such as cell lysates or cell-free extracts. The pyruvic acid can be obtained by culturing a bacterium of the genus Propionibacterium (e. g., P. freudenreichii). Suitable lactic acid bacteria include Lactococcus lactis, particularly the subspecies lactis and its biovar diacetilactis, and Leuconostoc cremoris. The aroma product can be used for flavoring foodstuffs, for example, by mixing it with pre-dried food materials, and is ideal for flavoring margarines, low-calorie spreads, and bakery products. Since alpha-acetolactic acid is much less volatile than diacetyl, the aromatizing effect of the present aroma product can be maintained for a longer time. |
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