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

Authors
Hofvendahl, K van Niel, EWJ Hahn-Hagerdal, B
Citation
K. Hofvendahl et al., Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp lactis ATCC 19435 growing on maltose, APPL MICR B, 51(5), 1999, pp. 669-672
Citations number
26
Categorie Soggetti
Biotecnology & Applied Microbiology",Microbiology
Journal title
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
ISSN journal
01757598 → ACNP
Volume
51
Issue
5
Year of publication
1999
Pages
669 - 672
Database
ISI
SICI code
0175-7598(199905)51:5<669:EOTAPO>2.0.ZU;2-B
Abstract
Lactococcus lactis ssp. lactis ATCC 19435 is known to produce mixed acids w hen grown on maltose. A change in fermentation conditions only, elevated te mperatures (up to 37 degrees C) and reduced pH values (down to 5.0) resulte d 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.