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Titolo:
OPTIMIZATION OF THE CULTURE-MEDIUM FOR GROWTH AND THE KINETICS OF LACTATE FERMENTATION BY PEDIOCOCCUS SP ISK-1
Autore:
HERAWAITI E; ISHIZAKI A;
Indirizzi:
KYUSHU UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,HIGASHI KU FUKUOKA 812 JAPAN
Titolo Testata:
Bioscience, biotechnology, and biochemistry
fascicolo: 4, volume: 61, anno: 1997,
pagine: 604 - 608
SICI:
0916-8451(1997)61:4<604:OOTCFG>2.0.ZU;2-U
Fonte:
ISI
Lingua:
ENG
Soggetto:
ALCOHOL PRODUCTION;
Keywords:
PEDIOCOCCUS SP ISK-1; LACTATE FERMENTATION; KINETICS STUDIES; MIEKI; MEVALONIC ACID;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
14
Recensione:
Indirizzi per estratti:
Citazione:
E. Herawaiti e A. Ishizaki, "OPTIMIZATION OF THE CULTURE-MEDIUM FOR GROWTH AND THE KINETICS OF LACTATE FERMENTATION BY PEDIOCOCCUS SP ISK-1", Bioscience, biotechnology, and biochemistry, 61(4), 1997, pp. 604-608

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/liter glucose required about 60 h. To stimulate fermentation, we attempted to optimize 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 showed that mevalonic acid markedly increased the specific glucose consumption rate and the specific lactate production rate. Mieki and mevalonic acid had a synergistic effect, but the effect of mevalonic acid wasdifferent from that of mieki.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 15/07/20 alle ore 03:52:21