The effect of osmo-induced stress on product formation by Zymomonas mobilis on sucrose

被引：27

作者：

Bekers, M ^{[1
]}

Vigants, A ^{[1
]}

Laukevics, J ^{[1
]}

Toma, M ^{[1
]}

Rapoports, A ^{[1
]}

Zikmanis, P ^{[1
]}

机构：

[1] Latvian State Univ, Inst Microbiol & Biotechnol, LV-1586 Riga, Latvia

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2000年 / 55卷 / 1-3期

关键词：

fructooligosaccharide; Zymomonas mobilis; levansucrase; gluconic acid; osmotic stress;

D O I：

10.1016/S0168-1605(00)00186-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The intensification of biosynthesis of fructooligosaccharides in the presence of high salt concentrations was observed during sucrose (10%) fermentation by Zymomonas mobilis 113S. A 0.6 M NaCl concentration led to an increase of oligosaccharide productivity by 3.5-fold. Sorbitol formation was increased in the presence of 0.16 M NaCl and was inhibited at highest salt concentrations. In a medium with high (65%, w/w) sucrose content the salts gave inhibitory effects on fructooligosaccharide production by lyophilised Z. mobilis cells. Influence of salts on gluconic acid and sorbitol formation under these conditions was studied. The ratio of oligosaccharides and gluconic acid productivity (Q(olig.)/Q(glucon.)) was increased approximately 2 times at 1% KCl. Sorbitol formation was not significantly influenced in the presence of KCl (up to 2%). (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：147 / 150

页数：4

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