Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose |
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| Authors: | K Hofvendahl E W J van Niel B Hahn-Hägerdal |
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| Institution: | (1) Department of Applied Microbiology, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden e-mail: Barbel.Hahn-Hagerdal@tmb.lth.se Tel.: +46 46 222 8428 Fax: +46 46 222 4203, SE |
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| Abstract: | 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.
Received: 14 December 1998 / Received revision: 12 January 1999 / Accepted: 22 January 1999 |
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