Monitoring of lactic acid fermentation in culture broth using ultrasonic velocity

The fermentations of several carbohydrates (glucose, galactose and lactose) have been monitored measuring ultrasonic velocity during the growth of Lactobacillus casei in basal MRS media. Under the conditions used, this microorganism is basically homofermentative and sugars are predominantly transfor...

Full description

Saved in:
Bibliographic Details
Published inJournal of food engineering Vol. 78; no. 3; pp. 1083 - 1091
Main Authors Resa, Pablo, Bolumar, Tomás, Elvira, Luis, Pérez, Gaspar, de Espinosa, Francisco Montero
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.02.2007
Subjects
culture media
equations
Fermentation
food biotechnology
food microbiology
galactose
glucose
Lactic acid
lactic acid bacteria
lactic fermentation
Lactobacillus casei
Lactose
Monitoring
process control
process monitoring
starter cultures
ultrasonics
Ultrasound
velocity
Lactose
Lactic acid
Fermentation
Ultrasound
Monitoring
Online AccessGet full text

Cover

More Information
Summary:The fermentations of several carbohydrates (glucose, galactose and lactose) have been monitored measuring ultrasonic velocity during the growth of Lactobacillus casei in basal MRS media. Under the conditions used, this microorganism is basically homofermentative and sugars are predominantly transformed into lactic acid. A remarkable correlation was found between the ultrasonic velocity and the bacterial catabolism. These results could be used to model changes occurring during lactic acid fermentations and show the great potential of this non-invasive technique for monitoring biotechnological processes.
Bibliography:http://dx.doi.org/10.1016/j.jfoodeng.2005.12.021
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2005.12.021