Tags

Type your tag names separated by a space and hit enter

Performance assessment of malolactic fermenting bacteria Oenococcus oeni and Lactobacillus brevis in continuous culture.
Appl Microbiol Biotechnol. 2006 Feb; 69(6):658-64.AM

Abstract

The growth performance of malolactic fermenting bacteria Oenococcus oeni NCIMB 11648 and Lactobacillus brevis X(2) was assessed in continuous culture. O. oeni grew at a dilution rate range of 0.007 to 0.052 h(-1) in a mixture of 5:6 (g l(-1)) of glucose/fructose at an optimal pH of 4.5, and L. brevis X(2) grew at 0.010 to 0.089 h(-1) in 10 g l(-1) glucose at an optimal pH of 5.5 in a simple and safe medium. The cell dry weight, substrate uptake and product formation were monitored, as well as growth kinetics, yield parameters and fermentation balances were also evaluated under pH control conditions. A comparison of growth characteristics of two strains was made, and this showed significantly different performance. O. oeni has lower maximum specific growth rate (mu(max)=0.073 h(-1)), lower maximum cell productivity (Q (x) (max)=17.6 mg cell l(-1) h(-1)), lower maximum biomass yield (Y (x/s) (max)=7.93 g cell mol(-1) sugar) and higher maintenance coefficient (m (s)=0.45 mmol(-1) sugar g(-1) cell h(-1)) as compared with L. brevis X(2) (mu(max)=0.110 h(-1); Q (x) (max)=93.2 g(-1) cell mol(-1) glucose; Y (x/s) (max)=22.3 g cell mol(-1) glucose; m (s)=0.21 mmol(-1) glucose g(-1) cell h(-1)). These data suggest a possible more productive strategy for their combined use in maturation of cider and wine.

Authors+Show Affiliations

Centre for Complex Fluids Processing, Multidisciplinary Nanotechnology Centre, School of Engineering, University of Wales Swansea, Swansea, SA2 8PP, UK.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16012836

Citation

Zhang, Daosheng, and Robert W. Lovitt. "Performance Assessment of Malolactic Fermenting Bacteria Oenococcus Oeni and Lactobacillus Brevis in Continuous Culture." Applied Microbiology and Biotechnology, vol. 69, no. 6, 2006, pp. 658-64.
Zhang D, Lovitt RW. Performance assessment of malolactic fermenting bacteria Oenococcus oeni and Lactobacillus brevis in continuous culture. Appl Microbiol Biotechnol. 2006;69(6):658-64.
Zhang, D., & Lovitt, R. W. (2006). Performance assessment of malolactic fermenting bacteria Oenococcus oeni and Lactobacillus brevis in continuous culture. Applied Microbiology and Biotechnology, 69(6), 658-64.
Zhang D, Lovitt RW. Performance Assessment of Malolactic Fermenting Bacteria Oenococcus Oeni and Lactobacillus Brevis in Continuous Culture. Appl Microbiol Biotechnol. 2006;69(6):658-64. PubMed PMID: 16012836.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Performance assessment of malolactic fermenting bacteria Oenococcus oeni and Lactobacillus brevis in continuous culture. AU - Zhang,Daosheng, AU - Lovitt,Robert W, Y1 - 2005/07/13/ PY - 2005/02/16/received PY - 2005/05/19/accepted PY - 2005/05/06/revised PY - 2005/7/14/pubmed PY - 2006/6/6/medline PY - 2005/7/14/entrez SP - 658 EP - 64 JF - Applied microbiology and biotechnology JO - Appl. Microbiol. Biotechnol. VL - 69 IS - 6 N2 - The growth performance of malolactic fermenting bacteria Oenococcus oeni NCIMB 11648 and Lactobacillus brevis X(2) was assessed in continuous culture. O. oeni grew at a dilution rate range of 0.007 to 0.052 h(-1) in a mixture of 5:6 (g l(-1)) of glucose/fructose at an optimal pH of 4.5, and L. brevis X(2) grew at 0.010 to 0.089 h(-1) in 10 g l(-1) glucose at an optimal pH of 5.5 in a simple and safe medium. The cell dry weight, substrate uptake and product formation were monitored, as well as growth kinetics, yield parameters and fermentation balances were also evaluated under pH control conditions. A comparison of growth characteristics of two strains was made, and this showed significantly different performance. O. oeni has lower maximum specific growth rate (mu(max)=0.073 h(-1)), lower maximum cell productivity (Q (x) (max)=17.6 mg cell l(-1) h(-1)), lower maximum biomass yield (Y (x/s) (max)=7.93 g cell mol(-1) sugar) and higher maintenance coefficient (m (s)=0.45 mmol(-1) sugar g(-1) cell h(-1)) as compared with L. brevis X(2) (mu(max)=0.110 h(-1); Q (x) (max)=93.2 g(-1) cell mol(-1) glucose; Y (x/s) (max)=22.3 g cell mol(-1) glucose; m (s)=0.21 mmol(-1) glucose g(-1) cell h(-1)). These data suggest a possible more productive strategy for their combined use in maturation of cider and wine. SN - 0175-7598 UR - https://www.unboundmedicine.com/medline/citation/16012836/Performance_assessment_of_malolactic_fermenting_bacteria_Oenococcus_oeni_and_Lactobacillus_brevis_in_continuous_culture_ L2 - https://dx.doi.org/10.1007/s00253-005-0021-y DB - PRIME DP - Unbound Medicine ER -