Affiliation:
1. Groupe de Recherche Stela, Département de Sciences et Technologie des Aliments, Université Laval, Sainte-Foy, Québec, Canada G1K 7P4
Abstract
Cells of
Streptococcus salivarius
subsp.
thermophilus
and
Lactococcus lactis
subsp.
lactis
entrapped in
k
-carrageenan-locust bean gum gel performed similarly to free cells in the conversion of lactose to lactic acid. Bead diameter influenced the fermentation rate. Cells entrapped in smaller beads (0.5 to 1.0 mm) showed higher release rates, higher lactose, glucose, and formic acid utilization, higher galactose accumulation, and higher lactic acid production than did cells entrapped in larger beads (1.0 to 2.0 mm). Values for smaller beads were comparable with those for free cells. Immobilization affected the fermentation rate of lactic acid bacteria, especially
Lactobacillus delbrueckii
subsp.
bulgaricus.
Entrapped cells of
L. delbrueckii
subsp.
bulgaricus
demonstrated a lower lactic acid production than did free cells in batch fermentation. The kinetics of the production of formic and pyruvic acids by
L. lactis
subsp.
lactis
and
S. salivarius
subsp.
thermophilus
are presented.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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