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

被引：26

作者：

Hofvendahl, K ^{[1
]}

van Niel, EWJ ^{[1
]}

Hahn-Hägerdal, B ^{[1
]}

机构：

[1] Univ Lund, Dept Appl Microbiol, SE-22100 Lund, Sweden

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1999年 / 51卷 / 05期

关键词：

D O I：

10.1007/s002530051449

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 degrees 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.

引用

页码：669 / 672

页数：4

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