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Karin Hofvendahl. Photo.

Karin Hofvendahl

Administrative manager

Karin Hofvendahl. Photo.

Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose

Author

  • Karin Hofvendahl
  • Ed van Niel
  • Bärbel Hahn-Hägerdal

Summary, in English

Lactococcus lactis ssp. lactis ATCC 19435 is known to produce mixed acids when grown on maltose. A change in fermentation conditions only, elevated temperatures (up to 37 °C) and reduced pH values (down to 5.0) resulted in a shift towards homolactic product formation. This was accompanied by decreased growth rate and cell yield. The results are discussed in terms of redox balance and maintenance, and the regulation of lactate dehydrogenase and pyruvate formate-lyase.

Department/s

  • Applied Microbiology

Publishing year

1999

Language

English

Pages

669-672

Publication/Series

Applied Microbiology and Biotechnology

Volume

51

Issue

5

Document type

Journal article

Publisher

Springer

Topic

  • Industrial Biotechnology

Status

Published

ISBN/ISSN/Other

  • ISSN: 1432-0614