L.lactis, a Gram-positive bacterium, grows on lactose or milk sugar and produces lactic acid as a byproduct. L.lactis also generates a non-toxic and antibacterial chemical called nisin which is often used as a natural food preservative. Therefore, a continuous growth of L.lactis is often desirable to increase the production of nisin. However, lactic acid accumulation
lowers the pH of fermentation broth thus creates a non-sustainable environment for the
growth of L.lactis. This research project aims to create a stress-free growth environment for L.lactis via in-situ removal of lactic acid. Saccharomyces cerevisiae or generally known as Baker’s yeast is used to consume lactic acid as a carbon source for metabolism activity.
This research was supported by the Undergraduate Research Opportunities Program (UROP).
Syed Mohd Nasir, Sharifah Natasha Aqilah.
Stimulation of Nisin Production from Whey by a Mixed Culture of Lactococcus lactis and Saccharomyces cerevisiae.
Retrieved from the University of Minnesota Digital Conservancy,
Content distributed via the University of Minnesota's Digital Conservancy may be subject to additional license and use restrictions applied by the depositor.