Karin Hofvendahl
Utredare
Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose
Författare
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.
Avdelning/ar
- Teknisk mikrobiologi
Publiceringsår
1999
Språk
Engelska
Sidor
669-672
Publikation/Tidskrift/Serie
Applied Microbiology and Biotechnology
Volym
51
Issue
5
Fulltext
- Available as PDF - 84 kB
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Dokumenttyp
Artikel i tidskrift
Förlag
Springer
Ämne
- Industrial Biotechnology
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 1432-0614