Literature DB >> 15049369

Nisin production by Lactococcus lactis subsp. lactis under nutritional limitation in fed-batch culture.

Wenhua Lv1, Wei Cong, Zhaoling Cai.   

Abstract

Nisin production was improved under nutritional limitation in fed-batch culture of Lactococcus lactis. Nisin titre reached 3887 IU ml(-1) by a slow feeding of sucrose and 4131 IU ml(-1) by slow feeding of nitrogen source, which were, respectively, 64% and 74% above the values in batch culture.

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Year:  2004        PMID： 15049369     DOI： 10.1023/b:bile.0000013721.78288.1d

Source DB:  PubMed          Journal:  Biotechnol Lett        ISSN： 0141-5492            Impact factor:   2.461


  5 in total

Review 1.  Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative.

Authors:  Simon Khelissa; Nour-Eddine Chihib; Adem Gharsallaoui
Journal:  Arch Microbiol       Date:  2020-10-01       Impact factor: 2.552

2.  Control of Listeria spp. by competitive-exclusion bacteria in floor drains of a poultry processing plant.

Authors:  Tong Zhao; Teresa C Podtburg; Ping Zhao; Bruce E Schmidt; David A Baker; Bruce Cords; Michael P Doyle
Journal:  Appl Environ Microbiol       Date:  2006-05       Impact factor: 4.792

3.  Near infrared spectroscopy coupled with radial basis function neural network for at-line monitoring of Lactococcus lactis subsp. fermentation.

Authors:  Yan Liu; Chengyu Lu; Qingfan Meng; Jiahui Lu; Yao Fu; Botong Liu; Yongcan Zhou; Weiliang Guo; Lesheng Teng
Journal:  Saudi J Biol Sci       Date:  2015-07-10       Impact factor: 4.219

4.  Adaptive Evolution of Lactococcus Lactis to Thermal and Oxidative Stress Increases Biomass and Nisin Production.

Authors:  Reyhaneh Papiran; Javad Hamedi
Journal:  Appl Biochem Biotechnol       Date:  2021-07-01       Impact factor: 2.926

5.  Variable characteristics of bacteriocin-producing Streptococcus salivarius strains isolated from Malaysian subjects.

Authors:  Abdelahhad Barbour; Koshy Philip
Journal:  PLoS One       Date:  2014-06-18       Impact factor: 3.240
  5 in total

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