EVALUATION OF BACTERIAL-CONTAMINATION IN A FED-BATCH ALCOHOLIC FERMENTATION PROCESS

被引：26

作者：

DEOLIVANETO, P ^{[1
]}

YOKOYA, F ^{[1
]}

机构：

[1] UNIV ESTADUAL CAMPINAS,FAC ENGN ALIMENTOS,DEPT CIENCIAS ALIMENTOS,BR-13081970 CAMPINAS,BRAZIL

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1994年 / 10卷 / 06期

关键词：

ALCOHOLIC FERMENTATION; BACTERIAL CONTAMINATION; FED-BATCH PROCESS; LACTOBACILLUS FERMENTUM;

D O I：

10.1007/BF00327963

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Alcoholic fermentation by a commercial baker's yeast in a fed-batch process with cell recycling and high-test molasses as substrate was strongly inhibited by Lactobacillus fermentum CCT 1407 after a few recycles. When total acidity (mainly lactic acid) exceeded 4.8 g/l broth it seriously interfered with yeast bud formation and viability and above 6.0 g/l it decreased alcoholic efficiency.

引用

页码：697 / 699

页数：3

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