Nisin production from Lactococcus lactis A.T.C.C. 7962 using supplemented whey permeate
| Autor: | Simone Hickmann Flores, Ranulfo Monte Alegre |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
Monosaccharide Transport Proteins
Biomedical Engineering Bioengineering Applied Microbiology and Biotechnology chemistry.chemical_compound Bacteriocin Kluyveromyces marxianus Cheese Drug Discovery polycyclic compounds Animals Food science Biomass Nisin biology Symporters Process Chemistry and Technology Escherichia coli Proteins Lactococcus lactis food and beverages Membrane Transport Proteins General Medicine biochemical phenomena metabolism and nutrition Hydrogen-Ion Concentration biology.organism_classification Milk Proteins Yeast Culture Media Whey Proteins chemistry Biochemistry Fermentation bacteria Molecular Medicine lipids (amino acids peptides and proteins) Cattle Aeration Bacteria Biotechnology |
| Zdroj: | Biotechnology and applied biochemistry. 34(2) |
| ISSN: | 0885-4513 |
| Popis: | The influence of pH control and aeration (20% dissolved oxygen) on nisin production in a supplemented cheese whey permeate was examined during batch fermentation with Lactococcus lactis subsp. lactis A.T.C.C. 7962. A maximum nisin activity of 5280 i.u./ml of medium was observed in the raw extract of nisin after 9 h of fermentation with a constant pH at 4.9. However, the fermentation was continued until 24 h, when a decrease in the nisin activity was observed. The pH control did not influence the nisin production and aeration of the culture medium increased cell growth (biomass) but not nisin activity. The yeast Kluyveromyces marxianus, used as an alternative method to control pH, has not been efficient. |
| Databáze: | OpenAIRE |
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