Optimization of nisin production by Lactococcus lactis UQ2 using supplemented whey as alternative culture medium

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Gonzalez Toledo S Y ^a   Dominguez Dominguez J ^b   Garcia Almendarez B E ^a   Prado Barragan L A ^c   Regalado Gonzalez C ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN MATEMÁTICAS   (Mexico)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Central composite design; Lactococcus lactis UQ2; Nisin; Optimization

Indexed keywords

ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; MILK PROTEIN; NISIN; NISIN A; PEPTONE; SOYBEAN PROTEIN; WHEY PROTEIN;

ARTICLE; BIOREACTOR; BIOSYNTHESIS; CALIBRATION; CHEMISTRY; COMPARATIVE STUDY; CULTURE MEDIUM; DAIRYING; DRUG EFFECT; ECONOMICS; FERMENTATION; FOOD INDUSTRY; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; LACTOCOCCUS LACTIS; METABOLISM; MICROCOCCUS LUTEUS; PH; STATISTICAL MODEL; TIME; VALIDATION STUDY;

ANTI-BACTERIAL AGENTS; BIOREACTORS; CALIBRATION; CULTURE MEDIA; DAIRYING; FERMENTATION; FOOD PRESERVATIVES; FOOD-PROCESSING INDUSTRY; HYDROGEN-ION CONCENTRATION; INDUSTRIAL WASTE; LACTOCOCCUS LACTIS; MICROCOCCUS LUTEUS; MILK PROTEINS; MODELS, STATISTICAL; NISIN; PEPTONES; SOYBEAN PROTEINS; TIME FACTORS;

GLYCINE MAX; LACTOCOCCUS LACTIS;

EID: 77955792984     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01670.x     Document Type: Article

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