Monitoring of lactic acid fermentation in culture broth using ultrasonic velocity

被引：22

作者：

Resa, Pablo

Bolumar, Tonids

Elvira, Luis

Perez, Gaspar

de Espinosa, Francisco Montero

机构：

[1] CSIC, Inst Acust, Dept Senales Sistemas & Tecnol Ultrason, E-28006 Madrid, Spain

[2] CSIC, Inst Agroquim & Tecnol Alimentos, Lab Bacterias Lacticas, Burjassot 46100, Valencia, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 78卷 / 03期

关键词：

fermentation; ultrasound; monitoring; lactic acid; lactose;

D O I：

10.1016/j.jfoodeng.2005.12.021

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1083 / 1091

页数：9

共 28 条

[1] Analysis of the kinetics of growth and lactic acid production for Lactobacillus helveticus growing on supplemented whey permeate [J].