LACTIC-ACID PRODUCTION FROM SALT WHEY USING FREE AND AGAR IMMOBILIZED CELLS

被引：16

作者：

ZAYED, G ^{[1
]}

ZAHRAN, AS ^{[1
]}

机构：

[1] MENIA UNIV,FAC AGR,DEPT DAIRY & FOOD SCI,MENIA,EGYPT

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1991年 / 12卷 / 06期

关键词：

D O I：

10.1111/j.1472-765X.1991.tb00549.x

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：

Salt whey was examined as a substrate for lactic acid production by Lactobacillus casei in conventional and immobilized cell batch systems. In cell suspension systems this strain was not able to metabolize lactose in the presence of salt concentrations much above 4%. However, the entrapment of cells in 2% agar substantially improved their activity and allowed slow metabolism even in the presence of 8% salt. The agar matrix retained its structure and dimensional stability during 168 h in salt medium.

引用

页码：241 / 243

页数：3

共 6 条

[1] THE INFLUENCE OF SODIUM-CHLORIDE ON THE ACTIVITY OF YEAST IN THE PRODUCTION OF SINGLE CELL PROTEIN IN WHEY PERMEATE [J].