Influence of pH on the production of enterocin 1146 during batch fermentation

@article{Parente1994InfluenceOP,
  title={Influence of pH on the production of enterocin 1146 during batch fermentation},
  author={E. Parente and A. Ricciardi},
  journal={Letters in Applied Microbiology},
  year={1994},
  volume={19}
}
The production of enterocin 1146, a bacteriocin from Enterococcus faecium DPC1146, was studied during batch fermentation at pH 5, 5.5, 6 and 6.5. The bacteriocin was produced throughout the growth of the micro‐organism, showing primary metabolite kinetics. Bacteriocin production stopped at the end of growth and was followed by a decrease in activity due primarily to adsorption on the cells of the producer. The optimal pH for enterocin 1146 production was 5.5, because of higher bacteriocin yield… Expand
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