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Titolo:
EFFECT OF MEVALONIC ACID ON LACTATE FERMENTATION USING PEDIOCOCCUS SPISK-1
Autore:
HERAWATI E; ISHIZAKI A;
Indirizzi:
KYUSHU UNIV,FAC AGR,LAB MICROBIAL TECHNOL FUKUOKA 81281 JAPAN
Titolo Testata:
Journal of the Faculty of Agriculture, Kyushu University
fascicolo: 1-2, volume: 41, anno: 1996,
pagine: 91 - 104
SICI:
0023-6152(1996)41:1-2<91:EOMAOL>2.0.ZU;2-H
Fonte:
ISI
Lingua:
ENG
Soggetto:
ALCOHOL PRODUCTION; OPTIMIZATION; GROWTH;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
14
Recensione:
Indirizzi per estratti:
Citazione:
E. Herawati e A. Ishizaki, "EFFECT OF MEVALONIC ACID ON LACTATE FERMENTATION USING PEDIOCOCCUS SPISK-1", Journal of the Faculty of Agriculture, Kyushu University, 41(1-2), 1996, pp. 91-104

Abstract

The growth of a newly isolated strain of Pediococcus sp., designated ISK-1 was very slow and the concentration of cells in the medium remained low. Fermentation with an initial 30 g/l glucose required about 60h. In order to stimulate fermentation, we attempted to optimize of the medium by flask culture and jar fermentation tests. Mevalonic acid and mieki (soy bean hydrolyzate) stimulated fermentation and increased the rate of formation of DL-lactate. Kinetic analysis of the fermentation revealed that mevalonic acid increased markedly the specific glucose consumption rate and the specific lactate production rate. Mieki and mevalonic acid had a synergistic effect, but the effect of mevalonicacid was different from that of mieki.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/08/20 alle ore 23:18:54