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Please use this identifier to cite or link to this item: http://hdl.handle.net/11299/139969

Title: Stimulation of Nisin Production from Whey by a Mixed Culture of Lactococcus lactis and Saccharomyces cerevisiae
Authors: Syed Mohd Nasir, Sharifah Natasha Aqilah
Keywords: College of Science and Engineering
Department of Bioproducts and Biosystems Engineering
Issue Date: 18-Apr-2012
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.
Description: Faculty adviser's name : Bo Hu
URI: http://purl.umn.edu/139969
Appears in Collections:Undergraduate Research Presentations

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