Please use this identifier to cite or link to this item: https://doi.org/10.15480/882.2280
Publisher DOI: 10.1186/2191-0855-3-29
Title: Co-cultivation of Lactobacillus zeae and Veillonella criceti for the production of propionic acid
Language: English
Authors: Dietz, David 
Sabra, Wael 
Zeng, An-Ping 
Keywords: Propionic Acid;Lactic Acid;Lactobacillus zeae;Veillonella criceti;Dialysis chamber reactor;Co-culture;Fermentation
Issue Date: 24-May-2013
Publisher: Springer
Source: AMB Express 1 (3): Art.-Nr. 29 (2013)
Journal or Series Name: AMB express 
Abstract (english): In this work a defined co-culture of the lactic acid bacterium Lactobacillus zeae and the propionate producer Veillonella criceti has been studied in continuous stirred tank reactor (CSTR) and in a dialysis membrane reactor. It is the first time that this reactor type is used for a defined co-culture fermentation. This reactor allows high mixing rates and working with high cell densities, making it ideal for co-culture investigations. In CSTR experiments the co-culture showed over a broad concentration range an almost linear correlation in consumption and production rates to the supply with complex nutrients. In CSTR and dialysis cultures a strong growth stimulation of L. zeae by V. criceti was shown. In dialysis cultures very high propionate production rates (0.61 g L-1h-1) with final titers up to 28 g L-1 have been realized. This reactor allows an individual, intracellular investigation of the co-culture partners by omic-technologies to provide a better understanding of microbial communities. © 2013 Bel-Rhlid et al.
URI: http://hdl.handle.net/11420/2744
DOI: 10.15480/882.2280
ISSN: 2191-0855
Institute: Bioprozess- und Biosystemtechnik V-1 
Type: (wissenschaftlicher) Artikel
Appears in Collections:Publications (tub.dok)

Files in This Item:
File Description SizeFormat
2191-0855-3-29.pdfVerlags-PDF1,14 MBAdobe PDFView/Open
Show full item record

Page view(s)

42
Last Week
18
Last month
checked on Jun 18, 2019

Download(s)

13
checked on Jun 18, 2019

Google ScholarTM

Check

Export

This item is licensed under a Creative Commons License Creative Commons