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

Emanuele Zannini; Sara Santarelli; Andrea Osimani; Luana Dell'Aquila; Francesca Clementi

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

Emanuele Zannini
, Sara Santarelli
, Andrea Osimani
, Luana Dell'Aquila
, Francesca Clementi

Marche Polytechnic University

Research output: Contribution to journal › Article › peer-review

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 (μ_max) values required for growth ranged from 0,16 to 0.39 h^-1.

Original language	English
Pages (from-to)	273-278
Number of pages	6
Journal	Annals of Microbiology
Volume	55
Issue number	4
Publication status	Published - 2005
Externally published	Yes

Keywords

Autochthonous starter cultures
Batch fermentation
Lactic acid bacteria

Cite this

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T1 - Effect of process parameters on the production of lactic acid bacteria in batch fermentation

AU - Zannini, Emanuele

AU - Santarelli, Sara

AU - Osimani, Andrea

AU - Dell'Aquila, Luana

AU - Clementi, Francesca

PY - 2005

Y1 - 2005

N2 - 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 (μmax) values required for growth ranged from 0,16 to 0.39 h-1.

AB - 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 (μmax) values required for growth ranged from 0,16 to 0.39 h-1.

KW - Autochthonous starter cultures

KW - Batch fermentation

KW - Lactic acid bacteria

UR - https://www.scopus.com/pages/publications/29144441066

M3 - Article

AN - SCOPUS:29144441066

SN - 1590-4261

VL - 55

SP - 273

EP - 278

JO - Annals of Microbiology

JF - Annals of Microbiology

IS - 4

ER -

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

Abstract

Keywords

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