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
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
收藏
页码:697 / 699
页数:3
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