The effect of aeration and type of neutralising 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 cheese-making. 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 neutralisers 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(-1).

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. - In: ANNALS OF MICROBIOLOGY. - ISSN 1590-4261. - 55:4(2005), pp. 273-278.

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

Zannini E
;
2005

Abstract

The effect of aeration and type of neutralising 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 cheese-making. 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 neutralisers 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(-1).
2005
lactic acid; bacteria autochthonous starter cultures; batch fermentation
01 Pubblicazione su rivista::01a Articolo in rivista
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. - In: ANNALS OF MICROBIOLOGY. - ISSN 1590-4261. - 55:4(2005), pp. 273-278.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1660956
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