Optimization of the production and stress resistance of the probioticLactobacillus fermentumK73 in a submerged bioreactor using a whey-based culture medium-Reference-Cited by-同舟云学术

Optimization of the production and stress resistance of the probioticLactobacillus fermentumK73 in a submerged bioreactor using a whey-based culture medium

Published:2018-01 Issue:1 Volume:16 Page:1064-1070
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Aragón-Rojas Stephanía¹,Ruiz-Pardo Ruth Y.¹,Hernández-Sánchez Humberto²^ORCID,Quintanilla-Carvajal María Ximena¹

Affiliation:

1. Facultad de Ingeniería, Universidad de La Sabana, Campus del Puente Común, Chía, Colombia

2. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Zacatenco, Ciudad de México, México

Funder

Research Department of the University of La Sabana

Colciencias doctoral national scholarship

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1527785

Reference43 articles.

1. Production of probiotic biomass (Lactobacillus casei) in goat milk whey: Comparison of batch, continuous and fed-batch cultures

2. Physiological heterogeneity in Lactobacillus casei fermentations on residual yoghurt whey

3. Prebiotics as functional foods: A review

4. Single step fermentation of starch to l(+) lactic acid by Lactobacillus amylophilus GV6 in SSF using inexpensive nitrogen sources to replace peptone and yeast extract – Optimization by RSM

5. Lactic acid production from lactose in batch culture: analysis of the data with the help of a mathematical model; relevance for nitrogen source and preculture assessment

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