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Iron complexation as a tool to direct mixed clostridia—lactobacilli fermentations
Author(s) -
Bruyneel B.,
Woestyne M. Vande,
Verstraete W.
Publication year - 1990
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1990.tb02914.x
Subject(s) - clostridia , clostridium , food science , chemistry , microbiology and biotechnology , lactobacillaceae , lactobacillus , biology , bacteria , fermentation , genetics
Iron complexation was investigated as a possible tool to give lactobacilli a competitive advantage over clostridia. The iron complexing substance tested, i.e. 2,2′‐dipy‐ridyl, was not toxic itself for clostridia, but its addition to a mixed culture of lactobacilli and clostridia resulted in a strong ecological advantage of the lactobacilli.