Reduction of invasive bacteria in ethanol fermentations using bacteriophages.
Journal Article
Invasive Lactobacillus bacteria inhibit ethanol fermentations and reduce final product yields. Due to the emergence of antibiotic resistant strains of Lactobacillus spp., alternative disinfection strategies are needed for ethanol fermentations. The feasibility of using the bacteriophage (phage) 8014-B2 to control Lactobacillus plantarum in ethanol fermentations by Saccharomyces cerevisiae was investigated. In 48 h media-based shake flask fermentations, phages achieved greater than 3-log inactivation of L. plantarum, protected final ethanol yields, and maintained yeast viability. The phage-based bacterial disinfection rates depended on both the initial phage and bacterial concentrations. Furthermore, a simple set of kinetic equations was used to model the yeast, bacteria, phage, reducing sugars, and ethanol concentrations over the course of 48 h, and the various kinetic parameters were determined. Taken together, these results demonstrate the applicability of phages to reduce L. plantarum contamination and to protect final product yields in media-based fermentations.
Full Text
Duke Authors
Cited Authors
- Worley-Morse, TO; Deshusses, MA; Gunsch, CK
Published Date
- August 2015
Published In
Volume / Issue
- 112 / 8
Start / End Page
- 1544 - 1553
PubMed ID
- 25788328
Pubmed Central ID
- 25788328
Electronic International Standard Serial Number (EISSN)
- 1097-0290
International Standard Serial Number (ISSN)
- 0006-3592
Digital Object Identifier (DOI)
- 10.1002/bit.25586
Language
- eng