KINETICS OF SEMICONTINUOUS MICROBIAL TRANSFORMATION OF WHEY BY LACTOBACILLUS-BULGARICUS VARYING THE INITIAL CONCENTRATION OF YEAST AUTOLYSATE

被引：8

作者：

BORZANI, W

PODLECH, PAS

LUNA, MF

JERKE, PR

STEIN, MACF

机构：

来源：

JOURNAL OF BIOTECHNOLOGY | 1993年 / 31卷 / 01期

关键词：

SEMICONTINUOUS BIOPROCESS; MICROBIAL TRANSFORMATION OF WHEY; MICROBIAL PROCESS KINETICS;

D O I：

10.1016/0168-1656(93)90136-B

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：

Semicontinuous tests of microbial transformation of whey by Lactobacillus bulgaricus were carried out using yeast autolysate as nutrient. The initial concentration of yeast autolysate varied from 1.0 to 1.6 g l-1. The medium pH was controlled by the addition of NH4OH solution. The volume of the inoculum varied from 20% to 50% of the bioreactor working volume. A mathematical model is proposed to explain the influence of the volume fraction of inoculum on the bioprocess time and, consequently, on the lactic acid productivity.

引用

页码：61 / 66

页数：6

共 9 条

[1]

BARALLE SB, 1987, REV MICROBIOL, V18, P151

[2]

BARALLE SB, 1988, ARQ BIOL TECNOL, V31, P273

[3] SEMICONTINUOUS LACTIC FERMENTATION OF WHEY BY LACTOBACILLUS-BULGARICUS .2. MATHEMATICAL-MODEL [J].