Premium
Effects of nisin addition on the ethanol fermentation of casein whey permeate
Author(s) -
Mawson A.J.,
Costar Karen
Publication year - 1993
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1993.tb01460.x
Subject(s) - nisin , fermentation , casein , ethanol , food science , chemistry , bacteria , biology , biochemistry , genetics
Nisin added at up to 1000 IU ml ‐1 did not affect ethanol production or cell growth during fermentation of sulphuric acid casein whey permeate by Kluyveromyces marxianus Y‐113. Nisin reduced the bacterial population markedly when added at 100 IU ml ‐1 to whey permeate contaminated by addition of incubated cultures derived from milk or whey. The ethanol production rate and yield in the contaminated cultures treated with nisin did not differ from the control values.