Lactic acid production rates during the different growth phases of Lactobacillus helveticus on whey supplemented with yeast extract

被引：21

作者：

Amrane, A ^{[1
]}

Prigent, Y ^{[1
]}

机构：

[1] Univ Rennes 1, IUT, Dept Chim, Lab Proc Separat,Unite Associee INRA, F-35014 Rennes, France

来源：

BIOTECHNOLOGY LETTERS | 1998年 / 20卷 / 04期

关键词：

D O I：

10.1023/A:1005331430943

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：

The influence of the yeast extract concentration of the kinetic relationship between growth and production has been analyzed detail by comparing growth and production rates instead of specific rates. The highest average acid production rate occurred during the slowing down phase of growth. Irrespective of the nitrogen supplementation, the contribution to the total acid production of this phase was nearly the same as that of the growth-associated production one.

引用

页码：379 / 383

页数：5

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