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Effect of citrate on growth of Lactococcus lactis subsp. lactis in milk Inra
Haddad, S.; Sodini, I.; Monnet, C.; Latrille, E.; Corrieu, G..
The effect of citrate on the growth of Lactococcus lactis subsp. lactis var. diacetylactis in milk has been investigated. Five strains of Lactococcus lactis subsp. lactis var. diacetylactis were compared to their citrate-negative variants, which lack the plasmid coding for citrate permease. In most cases, acidification kinetics and the final bacterial concentration of pure cultures of parental and variant strains did not differ significantly. Co-cultures of parental and variant strains, however, systematically tended towards the predominance of parental strains. Citrate metabolism is responsible for this change, since the predominance of citrate-positive strains was not observed in the absence of citrate. Continuous culture in milk enabled the difference...
Tipo: Journal Article Palavras-chave: CITRATE; ACIDIFICATION; DIACETYLE; BIOTECHNOLOGIE; LACTOSE; ACETATE.
Ano: 1997 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PUB9900008445078195&uri=/notices/prodinra1/2010/09/
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Identification of interacting mixed cultures of lactic acid bacteria by their exclusion from a model predicting the acidifying activity of non-interacting mixed cultures Inra
Sodini, I.; Latrille, E.; Corrieu, G..
A model predicting the acidifying activity of mixed cultures of lactic acid bacteria and based on the lack of interaction between the strains has been investigated to identify interacting cultures. Three mixed cultures with Streptococcus thermophilus TH3 and ST7 and Lactobacillus delbrueckii ssp. bulgaricus LB10 were grown on milk. The acidifying activities of the two mixed cultures TH3/LB10 and TH3/ST7 were predicted accurately by the model, with mean prediction errors of 7.7% and 14.1%, respectively. However, the model underestimated the acidifying activity of the mixed culture ST7/LB10, with a mean prediction error of 43.5%, which provides evidence of positive interaction between the strains ST7 and LB10 during acidification.
Tipo: Journal Article Palavras-chave: CULTURE MIXTE; ACIDIFICATION; METHODE STATISTIQUE; INTERACTION MICROBIENNE; LACTOBACILLUS DELBRUECKII.
Ano: 2000 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PUB0200006540091962&uri=/notices/prodinra1/2010/09/
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Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturing Inra
Sodini, I.; Boquien, C.Y.; Corrieu, G.; Lacroix, C..
A system was developed to continuously acidify and inoculate skim milk for the production of fresh cheese. Four strains of mesophilic lactic acid bacteria were entrapped separately in κ -carrageenan/locust bean gum gel beads and used in a stirred bioreactor operated at 26°C with a 25% (v/v) gel load. The pH in the reactor was controlled at 6.0 by adding fresh milk using proportional integrated derived regulation. The bioreactor was operated during 8-h daily cycles for up to 7 weeks with different milks (heat treatment, dry matter content) and differing starting procedures. The heat treatment of the milk was an important factor for process performance: a dilution rate increase of 57% and an inoculation level decrease of 63% were observed with sterilized UHT...
Tipo: Journal Article Palavras-chave: FERMENTATION LACTIQUE; PH; TENEUR EN EAU; CONTROLE CONTINU LACTIC ACID BACTERIA; FRESH CHEESE; MILK; IMMOBILIZATION; CONTINUOUS INOCULATION; Κ-CARRAGEENAN GEL BEADS.
Ano: 1997 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PUB0100006104086253&uri=/notices/prodinra1/2010/11/
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