Stimulation of nisin production from whey by a mixed culture of Lactococcus lactis and Saccharomyces cerevisiae.

@article{Liu2006StimulationON,
  title={Stimulation of nisin production from whey by a mixed culture of Lactococcus lactis and Saccharomyces cerevisiae.},
  author={Chuanbin Liu and Bo Hu and Yan Liu and Shulin Chen},
  journal={Applied biochemistry and biotechnology},
  year={2006},
  volume={129-132},
  pages={
          751-61
        }
}
The production of nisin, a natural food preservative, by Lactococcus lactis subsp. lactis (ATCC 11454) is associated with the simultaneous formation of lactic acid during fermentation in a whey-based medium. As a result of the low concentration and high separation cost of lactic acid, recovering lactic acid as a product may not be economical, but its removal from the fermentation broth is important because the accumulation of lactic acid inhibits nisin biosynthesis. In this study, lactic acid… CONTINUE READING

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