Skip to main content
Stimulation of Nisin Production from Whey by a Mixed Culture of Lactococcus lactis and Saccharomyces cerevisiae
Syed Mohd Nasir, Sharifah Natasha Aqilah (2012)
 

Title 
Stimulation of Nisin Production from Whey by a Mixed Culture of Lactococcus lactis and Saccharomyces cerevisiae

Issue Date
2012-04-18

Type
Presentation

Abstract
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.

Appears in Collection(s)

Description
Faculty adviser's name : Bo Hu

Suggested Citation
Syed Mohd Nasir, Sharifah Natasha Aqilah. (2012). Stimulation of Nisin Production from Whey by a Mixed Culture of Lactococcus lactis and Saccharomyces cerevisiae. Retrieved from the University of Minnesota Digital Conservancy, http://purl.umn.edu/139969.


Content distributed via the University of Minnesota's Digital Conservancy may be subject to additional license and use restrictions applied by the depositor.