pH-controlled fermenters to increase production of leuconocin S by Leuconostoc paramesenteroides

被引：17
作者：
Baker, RC [1 ]
Winkowski, K [1 ]
Montville, TJ [1 ]
机构：
[1] RUTGERS STATE UNIV, COOK COLL, NEW JERSEY AGR EXPT STN, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA
来源：
PROCESS BIOCHEMISTRY | 1996年 / 31卷 / 03期
基金：
美国农业部;
关键词：
D O I：
10.1016/0032-9592(95)00048-8
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The production of leuconocin S, a bacteriocin from Leuconostoc paramesenteroides OX, was examined during batch fermentations at pH 6.0, 6.5, 7.0 and 7.5. The specific growth rate and bacteriocin titers were highest at pH 7.0, with values of 0.33 h(-1) and 20 000 AU/ml, respectively. Maximum bacteriocin production corresponded to late logarithmic-early stationary growth phase. Bacteriocin levels decreased during late stationary phase, possibly due to proteolytic enzymes produced during this period.
引用
收藏
页码：225 / 228
页数：4
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