Influence of immobilization parameters on growth and lactic acid production by <Emphasis Type="Italic">Streptococcus thermophilus</Emphasis> and <Emphasis Type="Italic">Lactobacillus bulgaricus</Emphasis> co-immobilized in calcium alginate gel beads期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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Influence of immobilization parameters on growth and lactic acid production by <Emphasis Type="Italic">Streptococcus thermophilus</Emphasis> and <Emphasis Type="Italic">Lactobacillus bulgaricus</Emphasis> co-immobilized in calcium alginate gel beads

Authors:	Email author" target="_blank">I?Garbayo Email author C?Vílchez J?M?Vega J?E?Nava-Saucedo J?N?Barbotin

Institution:	(1) Departamento de Química y CC.MM., (Area de Bioquímica), Facultad de Ciencias Experimentales, Universidad de Huelva, Campus del Carmen, 21017 Huelva, Spain;(2) Departamento de Bioquímica Vegetal y Biología Molecular, Facultad de Química, Universidad de Sevilla, Apdo 553, 41012 Sevilla, Spain;(3) Laboratoire de Génie Cellulaire (UMR CNRS 6022), Faculté des Sciences, Université de Picardie Jules Verne, 33 rue Saint Leu, Amiens Cedex, 80039, France

Abstract:	Streptococcus thermophilusand Lactobacillus bulgaricus were co-immobilized in different systems with varying calcium (0.1–1.5M) and alginate (1–2<><>, w/v) concentrations. Highest lactic acid production was 35 g l₁ when both bacteria were in high viscosity beads (1<><>, w/v alginate) hardened in 0.1 M CaCl₂ .The gel bead composition affected size and distribution of entrapped lactic acid bacteria.

Keywords:	alginate immobilization lactic acid Lactobacillus bulgaricus Streptococcus thermophilus
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