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

Publiceringsår: 1999
Språk: Engelska
Sidor: 669-672
Publikation/Tidskrift/Serie: Applied Microbiology and Biotechnology
Volym: 51
Nummer: 5
Dokumenttyp: Artikel i tidskrift
Förlag: Springer


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.


  • Industrial Biotechnology


  • ISSN: 1432-0614

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