Effect of process parameters on the production of lactic acid bacteria in batch fermentation

Zannini, E.; Santarelli, S.; Osimani, A.; Dell' Aquila, L.; Clementi, F.

Annals of Microbiology 55(4): 273-278

2005


ISSN/ISBN: 1590-4261
Accession: 004421492

Download citation:  
Text
  |  
BibTeX
  |  
RIS

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

Abstract
The effect of aeration and type of neutralizing agent on the growth of lactic acid bacteria, isolated from a typical Italian cheese, was investigated in laboratory fermenters, with the aim of defining process conditions for the production of autochthonous cultures to be used as starters in traditional cheesemaking. Batch fermentation trials were carried out using six different bacterial species belonging to the genera Lactobacillus, Lactococcus and Leuconostoc on lactose- or glucose-based substrates, with sodium hydroxide (NaOH) or ammonium hydroxide (NH4OH) as neutralizers and with or without micro-aeration 0.15 vvm. In most cases, optimal conditions for growth were observed in the presence of both ammonium and air supply. The specific growth rate ( mu max) values required for growth ranged from 0.16 to 0.39/h.