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Influence Of Carbohydrate Starvation On The Culturability And Amino Acid Utilization Of Lactococcus Lactis, Mark R. Stuart
All Graduate Theses and Dissertations
Lactococci are widely used in the cheese industry as a starter culture. Starter cultures face carbohydrate starvation due to the absence of a fermentable carbohydrate in the cheese curd after pressing. Starvation leads to a decreased ability to synthesize ATP, generate a proton motive force, and accumulate nutrients necessary to maintain viability. The aim of this work was to investigate the culturability of lactococci grown with and without lactose in a chemically defined medium, and to define the metabolic changes that occur during carbohydrate starvation.
Lactose metabolism provided energy for logarithmic phase growth and greater cell density in L. lactis ...