在 pH 控制和分批补料发酵过程中，植物乳杆菌将丙酮酸高效转化为乙酰丁酮。
High-Efficiency Conversion of Pyruvate to Acetoin by Lactobacillus plantarum during pH-Controlled and Fed-Batch Fermentations.
机构信息
Department of Food Science, New Jersey Agricultural Experiment Station, Cook College, Rutgers-The State University of New Jersey, New Brunswick, New Jersey 08903.
出版信息
Appl Environ Microbiol. 1987 Aug;53(8):1798-802. doi: 10.1128/aem.53.8.1798-1802.1987.
Abstract
The influence of pH on the type and concentration of metabolites produced from pyruvate by Lactobacillus plantarum ATCC 8014 was examined in pH-controlled fermentors at pH values of 4.5 to 6.5. Specific growth rates, cell dry weights, and diacetyl concentrations were highest at pH 5.5, with values of 0.78 h, 190 mg/liter, and 1.2 mM, respectively. While the conversion efficiency (millimoles of acetoin formed per millimoles of pyruvate utilized) was highest (94.6%) at pH 4.5, acetoin levels were similar (20 mM) between pH 4.5 and 5.5. Feeding stationary-phase cells exogenous pyruvate increased acetoin levels to 78 mM.
摘要
研究了在 pH 值为 4.5 至 6.5 的 pH 控制发酵罐中，pH 对植物乳杆菌 ATCC 8014 从丙酮酸产生的代谢物类型和浓度的影响。在 pH 值为 5.5 时，比生长速率、细胞干重和二乙酰浓度最高，分别为 0.78 h、190 mg/L 和 1.2 mM。虽然在 pH 值为 4.5 时转化率（每消耗 1 毫摩尔丙酮酸形成的乙酰的毫摩尔数）最高（94.6%），但在 pH 值为 4.5 和 5.5 之间，乙酰的水平相似（20 mM）。向处于静止期的细胞外添加丙酮酸可将乙酰水平提高至 78 mM。
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