pH-Dependent Continuous Lactic Acid Fermentation by Lactococcus lactis IO-1 Using Hydrolyzed Sago Starch.
نویسندگان
چکیده
منابع مشابه
Lactic acid production by a strain of Lactococcus lactis subs lactis isolated from sugar cane plants
* Corresponding author A Lactococcus lactis subs lactis strain was selected from 20 lactic acid strains isolated from the leaves of sugar cane plants, variety CC 85-92. The effects of substrate concentration and pH control on lactic acid (LA) production, glucose conversion (GC) and yield (Yp/s) were investigated using this strain. In batch fermentation at 32oC, with 60 gl of glucose and a pH of...
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We report the complete genome sequence of Lactococcus lactis IO-1 (= JCM7638). It is a nondairy lactic acid bacterium, produces nisin Z, ferments xylose, and produces predominantly L-lactic acid at high xylose concentrations. From ortholog analysis with other five L. lactis strains, IO-1 was identified as L. lactis subsp. lactis.
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Lactococcus lactis is a lactic acid bacterium used in the production of many fermented dairy products. We report the complete genome sequence of L. lactis subsp. lactis KF147, a nondairy strain isolated from mung bean sprouts. The circular chromosome of 2,598,144 bp, the largest among the sequenced lactococcal strains, encodes many properties related to adaptation to the plant environment.
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Lactic acid can be produced by fermentation of organic matters present in various wastes with the addition of various carbon and nitrogen sources using Lactobacillus species. Organic wastes form kitchen garbage and foodprocessing industries are especially rich in carbon and moisture content. The present study investigates the treatment of the organic wastes using microbiological process for eff...
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ژورنال
عنوان ژورنال: Journal of the Faculty of Agriculture, Kyushu University
سال: 2000
ISSN: 0023-6152
DOI: 10.5109/24339