Growth kinetics of several lactic bacteria useful as starter for ewe's cheese production

✍ Scribed by J. C. Olivares; B. Rua; I. Susaeta; P. Aldamiz-Echevarria

• Book ID: 104633793
• Publisher: Springer Netherlands
• Year: 1993
• Tongue: English
• Weight: 270 KB
• Volume: 15
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1007/bf00129940

✦ Synopsis

The growth kinetics in batch culture of 6 strains, potentially useful as starter cultures for ewe's cheese-making, has been analysed. Under the experimental conditions used a high conversion of carbohydrates into lactic acid was achieved. The production of lactic acid can be-used as an indirect biomass measurement. Two mathematical models (Logistic and Gompertz's) have been used to describe the growth of these strains in batch culture. Both models fit well to the experimental results, however the Gompertz's model describes slightly better the growth kinetics.

KNTRODUCTION

The use of starter cultures in different food manufacturing processes requires the optimization of their production at the industrial level. The assessment of the growth kinetics of microorganisms used as starter is a required tool in order to optimize their industrial production.

To date most of the reported kinetic studies were done in continuous culture (Ishizaki et al., 1990).

It is not so difficult to identify the mathematical parameters for the steady state of the continuous culture, however, these kind of studies in batch cultures (