Zhang Daosheng, Lovitt Robert W
Centre for Complex Fluids Processing, Multidisciplinary Nanotechnology Centre, School of Engineering, University of Wales Swansea, Swansea, SA2 8PP, UK.
Appl Microbiol Biotechnol. 2006 Feb;69(6):658-64. doi: 10.1007/s00253-005-0021-y. Epub 2005 Jul 13.
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.
在连续培养中评估了苹果酸-乳酸发酵细菌酒酒球菌NCIMB 11648和短乳杆菌X(2)的生长性能。酒酒球菌在葡萄糖/果糖质量比为5:6（g/l）的混合物中，于最佳pH 4.5条件下，稀释率范围为0.007至0.052 h⁻¹时生长；短乳杆菌X(2)在简单安全的培养基中，于10 g/l葡萄糖、最佳pH 5.5条件下，以0.010至0.089 h⁻¹的速率生长。监测了细胞干重、底物摄取和产物形成，以及在pH控制条件下评估了生长动力学、产率参数和发酵平衡。对两种菌株的生长特性进行了比较，结果显示性能存在显著差异。与短乳杆菌X(2)（μ(max)=0.110 h⁻¹；Q(x)(max)=93.2 g⁻¹细胞mol⁻¹葡萄糖；Y(x/s)(max)=22.3 g细胞mol⁻¹葡萄糖；m(s)=0.21 mmol⁻¹葡萄糖g⁻¹细胞h⁻¹）相比，酒酒球菌的最大比生长速率较低（μ(max)=0.073 h⁻¹）、最大细胞生产力较低（Q(x)(max)=17.6 mg细胞l⁻¹ h⁻¹）、最大生物量产率较低（Y(x/s)(max)=7.93 g细胞mol⁻¹糖）且维持系数较高（m(s)=0.45 mmol⁻¹糖g⁻¹细胞h⁻¹）。这些数据表明在苹果酒和葡萄酒成熟过程中联合使用它们可能是一种更有效的策略。
